Fresh herbs transform a dish from good to memorable. But they have a frustrating habit of turning into black slime in the refrigerator approximately three days after you buy them. You paid two or three dollars for a bunch of cilantro, used a tablespoon, and the rest went to waste.
It does not have to be that way. Stored properly, most fresh herbs last one to three weeks in the refrigerator.
Some techniques can preserve them for months. Here is how to handle each type.
The Two Categories of Herbs
Fresh herbs fall into two groups, and each group stores differently.
Tender herbs have soft stems and delicate leaves. Basil, cilantro, parsley, mint, dill, chives, and tarragon fall into this group. They wilt quickly when exposed to dry cold air and bruise easily.
Hardy herbs have woody stems and sturdier leaves.
Rosemary, thyme, oregano, sage, and marjoram belong here. They are more resistant to cold and drying but still deteriorate much faster than they need to with improper storage.
Storing Tender Herbs: The Water Jar Method
This is the single best technique for parsley, cilantro, and mint. It extends their life from a few days to two or even three weeks.
- Trim about half an inch from the bottom of the stems.
- Place the herb bunch, stems down, in a jar or glass with about an inch of water.
- Cover the leaves loosely with a plastic bag or a damp paper towel.
- Store in the refrigerator.
- Change the water every few days when it starts looking cloudy.
The herbs drink the water through their stems, staying hydrated and fresh.
The loose cover prevents the dry refrigerator air from wilting the leaves. Think of it like putting flowers in a vase.
Basil Is the Exception
Basil hates the cold. It turns black in the refrigerator faster than almost any other herb. Store basil in a jar of water on the counter, out of direct sunlight, with a loose bag over the top. At room temperature, basil stays fresh and green for a week or more.
In the fridge, it blackens within days.
Storing Hardy Herbs: The Damp Towel Method
Rosemary, thyme, oregano, and sage do well wrapped in a slightly damp paper towel and placed in a zip-top bag or a container in the refrigerator. The moisture from the towel keeps them from drying out, while the bag prevents them from absorbing fridge odors.
- Lay the herbs in a single layer on a slightly damp paper towel.
- Roll the towel loosely around the herbs.
- Place the rolled towel in a zip-top bag, leaving the bag slightly open for airflow.
- Store in the crisper drawer.
Hardy herbs stored this way last two to three weeks easily.
Rosemary and thyme are particularly resilient and can push past three weeks if the towel stays lightly damp.
Freezing Herbs
For herbs you cannot use fast enough, freezing is the best long-term preservation method. Frozen herbs lose their fresh texture (they will not work as a garnish), but they retain most of their flavor for cooking.
Ice Cube Tray Method
Chop the herbs, pack them into ice cube trays, and cover with olive oil or water.
Freeze until solid, then pop the cubes out and store them in a freezer bag. Each cube is a pre-measured portion ready to drop into a soup, sauce, stew, or pan. This works beautifully for basil, parsley, cilantro, dill, and chives.
Flat Freezing Method
Spread clean, dry herb leaves in a single layer on a parchment-lined sheet pan. Freeze until solid, then transfer to a freezer bag.
The leaves stay separate so you can grab a pinch without thawing the whole batch. This works best for small-leaved herbs like thyme and oregano that can be used directly from frozen.
Herb Butter
Mix finely chopped herbs into softened butter, roll it into a log in plastic wrap, and freeze. Slice off rounds as needed to top grilled steak, fish, roasted vegetables, or fresh bread. Compound herb butter keeps for months in the freezer and adds a burst of fresh flavor to anything it touches.
Drying Herbs
Hardy herbs dry well.
Tie small bundles with kitchen string and hang them upside down in a warm, dry spot with good air circulation. They dry in one to two weeks. Strip the leaves from the stems and store in airtight jars. Dried herbs are more concentrated than fresh, so use about one-third of the amount a recipe calls for if substituting dried for fresh.
Tender herbs do not dry as well because they lose most of their flavor. Drying basil, for example, produces a faded version of the fresh herb that barely tastes like basil. Freezing preserves tender herb flavors much better than drying.
Quick Reference
Parsley, cilantro, mint: Water jar in fridge, 2 to 3 weeks.
Basil: Water jar on counter (not fridge), 1 to 2 weeks.
Dill, chives, tarragon: Water jar in fridge or damp towel, 1 to 2 weeks.
Rosemary, thyme, oregano, sage: Damp towel in zip-top bag, 2 to 3 weeks.
Any herb for cooking: Freeze in oil cubes, 3 to 6 months.
The few minutes it takes to store herbs properly saves money, reduces waste, and means you always have fresh flavor on hand when you need it. A jar of water and a paper towel are all it takes to make a two-dollar bunch of cilantro last three weeks instead of three days. That is a pretty good return on a very small effort.