What is the best way to store fresh herbs?
Tender Herbs (Basil, Cilantro, Parsley)
These herbs do best with their stems in water. Trim the ends, put them in a jar with an inch or two of water, and cover the leaves loosely with a plastic bag. Change the water every couple of days. Cilantro and parsley can be stored this way in the fridge.
Basil is sensitive to cold and may turn black in the refrigerator. For best results, keep basil at room temperature in a glass of water, away from direct sunlight, and use it within a few days.
- Trim stems and place in water
- Cover leaves with a plastic bag
- Change water every 2 days
- Keep basil at room temperature
Hardy Herbs (Rosemary, Thyme, Oregano)
These herbs have woody stems and prefer a drier environment. Wrap them in a slightly damp paper towel, then place in a plastic bag or airtight container in the refrigerator. They can last up to two weeks.
Alternatively, you can freeze hardy herbs. Chop them, place in ice cube trays with water or olive oil, and freeze. Use the cubes directly in cooking.
- Wrap in damp paper towel
- Store in plastic bag in fridge
- Freeze in oil or water for later use
Common mistakes
- Washing herbs before storing; excess moisture causes rot.
- Storing basil in the refrigerator, which can cause it to wilt and turn black.
- Leaving herbs in a sealed bag without any moisture, causing them to dry out.
