How to Store Fresh Herbs: Water, Wrapping, and 2 Fridge Rules

Fresh herbs stay fresh longer when you sort them into three groups before you store them. Soft herbs like parsley and cilantro do well standing in water or wrapped in a damp towel in the refrigerator. Woody herbs like rosemary and thyme do best wrapped in a damp towel in the refrigerator. Basil is the exception: it dislikes the cold, so it lives in water at room temperature.

Buy with storage in mind. Choose bunches with vivid color and perky leaves, and skip any package with slimy stems or a sour smell, since decay spreads fast once it starts. Smaller bunches you will actually finish beat large bundles that wilt half-used.

Soft herbs: the water jar method

Parsley, cilantro, dill, and mint have tender stems that drink. Trim about half an inch off the stem ends, just as you would with flowers. Stand the bunch in a jar with an inch or two of cool water, and pull off any leaves that would sit below the waterline, since submerged leaves rot fast.

Cover the jar loosely with a plastic bag and set it in the refrigerator. The bag holds in humidity while letting a little air move. Change the water every couple of days and re-trim the stems when the ends look dark. University of Nebraska-Lincoln Extension also describes a simpler option for cilantro, dill, and parsley: wrap the cut stems in a damp paper towel, place them in a plastic bag, and store them for up to a week.

Woody herbs: the damp wrap method

Rosemary, thyme, oregano, sage, and marjoram have woodier stems and need less water. Lay the sprigs on a damp paper towel, roll it up loosely, and slip the roll into a sealed bag or container. Store it in the refrigerator, ideally in the crisper drawer.

The towel keeps the leaves from drying out while the bag keeps the moisture from escaping into the fridge. Check the towel every few days and re-dampen it when it feels dry. Do not soak the herbs: standing water on the leaves encourages sliminess, which is the first sign the batch is turning.

Basil: the room-temperature exception

Basil comes from warm climates and is sensitive to chilling. The UC Davis Postharvest Technology Center advises storing basil above 50°F (10°C), and notes that colder temperatures cause browning and loss of the glossy look. Treat it like a small bouquet instead. Trim the stems, stand the bunch in a jar of water, and keep it on the counter away from direct sunlight and heat sources like the stove.

University of Nebraska-Lincoln Extension suggests covering basil stems in water with a plastic bag on the counter. If your basil came home in a plastic clamshell, move it to the water jar as soon as you can, since a sealed package traps moisture against the leaves and speeds up decay.

Herb storage at a glance

Here is the whole system in one place, so you can check your method against the right group:

Freezing and drying: the longer game

When you have more herbs than the week allows, freezing beats watching them wilt. Chop tender herbs like parsley, cilantro, or basil, pack them into ice cube trays, and top with water before freezing. Pop the cubes into a sealed bag once solid. Frozen herbs lose their crisp texture when thawed, so they belong in cooked dishes like soups, stews, and sauces, where texture no longer matters.

Drying suits a different set. Woody herbs such as rosemary, thyme, and oregano dry well because their flavor lives in sturdy leaves. Tie small bundles and hang them in a warm, airy spot away from direct sun, or spread sprigs on a rack. Tender herbs like parsley, basil, and chives tend to lose much of their aroma when dried, so freezing may serve them better.

Label everything with the herb name and the date. Store dried herbs in airtight jars away from heat and light. Your nose is the final judge: if a jar of dried thyme smells like dust instead of thyme, it is time to replace it.

2 fridge rules for every herb

Rule 1: do not wash herbs until you are ready to use them. Water left on the leaves is a fast route to slime and mold. Wash gently just before cooking, then dry the leaves well with a clean towel or salad spinner.

Rule 2: match the temperature to the herb. UC Davis notes that most herbs keep best cold, near 32°F (0°C), so the refrigerator suits soft and woody herbs. Basil is the exception that stays out. The UC Davis authors also point out that herbs can look fresh long after their aroma has faded, so smell them before you cook.

Food safety still applies at every step. Rinse fresh herbs under cool running water before eating them, unless the package says they are washed and ready to eat. Discard any leaves that turn yellow, slimy, or foul-smelling rather than picking around them. When in doubt about freshness, start with a fresh bunch.

This article is for general information, not professional advice.

Sources

• UC Davis Postharvest Technology Center, Herbs (Fresh Culinary)
• University of Nebraska-Lincoln Extension, Fresh Herbs