How to Keep Fresh Herbs Fresh Longer
Fresh herbs can transform a simple dish, but they wilt quickly in the refrigerator. The method you use should match the herb. Hardy herbs like rosemary, thyme, sage and oregano have woody stems and keep best wrapped in damp paper towels. Tender herbs like basil, cilantro, parsley and mint have soft stems and behave more like cut flowers. Use this guide to keep herbs usable for up to two weeks.
The flower-vase method for tender herbs
- Trim about ½ inch off the bottom of the stems.
- Place the herbs upright in a glass or jar with about 1 inch of cool water.
- Leave basil at room temperature out of direct sunlight. Basil turns black in the cold.
- Store cilantro, parsley and mint in the fridge with a loose plastic bag over the leaves to prevent drying.
- Change the water every 2–3 days or when it becomes cloudy.
The damp-towel method for hardy herbs
Lay rosemary, thyme, sage or oregano in a single layer on a slightly damp paper towel. Roll the towel loosely, place it in an open or perforated plastic bag and store in the crisper drawer. The towel maintains humidity while the bag prevents the herbs from drying out. Check after a few days and re-dampen the towel if it feels dry.
Freezing herbs
For long-term storage, freeze herbs in oil. Chop the leaves, pack them into an ice-cube tray, cover with olive oil and freeze. One cube equals about one tablespoon of fresh herb. This works beautifully for parsley, cilantro, rosemary and thyme. Avoid freezing basil unless it is covered in oil or blended into pesto; basil leaves blacken when frozen on their own.
What to avoid
- Sealing herbs in airtight containers without airflow: trapped moisture causes mold.
- Storing basil in the refrigerator: cold temperatures turn the leaves black and slimy.
- Washing all herbs at once: only wash what you need right before use.