How to Store Fresh Herbs So They Actually Last

Few things are more frustrating than buying a bunch of fresh herbs, using a tablespoon, and watching the rest go slimy in the fridge a few days later. A little care at storage time makes them last more than twice as long.

Soft Herbs (Parsley, Cilantro, Basil, Mint)

Treat them like flowers. Trim the stems, place them in a glass of water, and loosely cover with a plastic bag before refrigerating — basil actually prefers to stay at room temperature, out of the fridge entirely. This one trick can double their life.

Woody Herbs (Rosemary, Thyme, Sage)

Wrap them loosely in a slightly damp paper towel and store in a container or bag in the fridge. They’re sturdier than soft herbs and will hold for two to three weeks this way.

Freezing for Long-Term Storage

Chop herbs and freeze them in an ice cube tray with a little olive oil or water. Pop a cube straight into a pan when cooking — no thawing needed, and it saves whatever you couldn’t use in time.

Buying Tip

If a recipe only calls for a small amount, check whether your grocery store sells herbs loose rather than in a pre-packaged bunch — you’ll waste less and spend less.

Fresh herbs make a real difference in flavor — you’ll find them called for throughout our recipe collection, so it’s worth keeping a few staples on hand.