There's nothing more frustrating than buying a beautiful bunch of cilantro or basil, using a few sprigs, and finding it slimy three days later. The good news: with the right storage, fresh herbs can last one to three weeks instead of going to waste. The trick is knowing that not all herbs want the same treatment.
Here's how to keep every kind of fresh herb vibrant and usable far longer — and how to rescue ones that are starting to wilt.
Two types of herbs, two methods
Fresh herbs fall into two camps, and each keeps best a different way.
Tender herbs (treat like flowers)
Cilantro, parsley, basil, mint, and dill have soft stems and leaves. Store them upright in a jar with an inch of water, like a bouquet:
- Trim the stem ends and remove any leaves that would sit below the waterline.
- Place in a jar with fresh water.
- Basil stays on the counter (refrigeration turns it black); the others go in the fridge, loosely covered with a bag.
- Change the water every couple of days.
Hardy herbs (wrap them)
Rosemary, thyme, sage, and oregano have woody stems. Wrap them in a slightly damp paper towel, tuck into a loosely closed bag or container, and refrigerate. They'll keep for two to three weeks.
Don't wash until you're ready
Excess moisture is the enemy. Only wash herbs right before you use them, and dry them well (a salad spinner is ideal). Wet leaves in storage break down and turn slimy fast.
Freezing herbs for the long haul
Have more than you can use? Freeze them. Chop hardy herbs, pack them into an ice cube tray, cover with olive oil or water, and freeze — then drop a cube straight into the pan when cooking. Tender herbs like basil can be blended into a simple puree and frozen the same way.
Frequently asked questions
Why does my basil turn black? Cold temperatures damage basil. Keep it on the counter in water, away from the fridge, and it will last much longer.
Can I revive wilted herbs? Often, yes. Trim the stems and submerge the whole bunch in ice water for 15-30 minutes to perk them back up.
Should herbs be stored in airtight containers? No — tender herbs need a little airflow (loosely covered), while hardy herbs prefer a damp towel. Sealing them tightly traps moisture and speeds spoilage.
