How to keep fresh herbs for longer: which to stand in water, which to wrap in damp paper and chill, why basil hates the fridge, and when to freeze or dry instead.
The short answer¶
Treat soft, leafy herbs — parsley, coriander, mint, dill, tarragon — like cut flowers: trim the stems and stand them in a jar with a few centimetres of water, loosely covered with a bag, in the fridge (or at room temperature for basil). Wrap woody herbs — rosemary, thyme, sage, oregano — loosely in slightly damp kitchen paper and keep them in a box or bag in the fridge. Keep herbs dry on the leaves, do not wash until you use them, and never let them sit in a sealed, wet bag. Surplus is best frozen or dried before it wilts.
Why herbs spoil¶
Cut herbs are still alive: they lose water through their leaves and continue to respire. They wilt when they lose water faster than they can take it up, go slimy when moisture sits on the leaves and bacteria get to work, and turn black when chilled too much (basil) or bruised. The aim is to keep the stems hydrated, the leaves dry and the whole thing cool — except for the few herbs that hate cold.
Herb by herb¶
| Herb | Best method | Typical life |
|---|---|---|
| parsley | Stems in water, loosely bagged, fridge | 1–2 weeks |
| Coriander | Stems (or roots) in water, loosely bagged, fridge | 1–2 weeks |
| mint | Stems in water, fridge or cool room | About 1 week |
| dill, chervil, tarragon | Stems in water, bagged, fridge; or damp paper | 4–7 days |
| basil, thai basil | Stems in water at room temperature, out of sun | 4–7 days |
| chives | Damp paper in a box, fridge | About 1 week |
| rosemary, thyme, sage, oregano, savory | Loosely in damp paper in a box, fridge | 1–3 weeks |
| Bay (fresh) | Airtight box, fridge; or dry | 2 weeks or more |
| lemongrass | Wrapped, fridge; freezes well | 2–3 weeks |
| Curry leaves | Dry in a sealed box or bag, fridge; freezes well | 1–2 weeks |
| Makrut lime leaves | Sealed bag, fridge; freezes very well | 2 weeks fresh; months frozen |
| shiso, vietnamese coriander | Damp paper, box, fridge | 3–5 days |
⚠️ Basil and the fridge
Basil is a tropical plant, and its leaves are damaged by cold — below roughly 10 °C they can blacken within a day or two. Keep it at room temperature with its stems in water, away from sun and from the fruit bowl. If you must chill it, wrap it well and put it in the warmest part of the fridge, usually the door, and use it quickly.
Methods in detail¶
The jar method (soft herbs)¶
- Remove any elastic bands or ties; they bruise the stems.
- Pick out any yellowing or slimy leaves.
- Trim 1 cm off the stems with a sharp knife or scissors.
- Stand the bunch in a jar or glass with 3–4 cm of cold water.
- Cover loosely with a food bag (not sealed) and put it in the fridge. For basil, leave it uncovered on the worktop.
- Change the water every couple of days.
The damp paper method (woody herbs and chives)¶
- Make sure the herbs are dry.
- Lay them loosely on a sheet of kitchen paper that has been dampened and wrung out — damp, not wet.
- Roll up loosely and place in a lidded box or a bag left slightly open.
- Store in the salad drawer.
Bagged supermarket herbs¶
Sealed supermarket packets are modified-atmosphere packs designed to last until the use-by date unopened. Once opened, move the herbs into one of the methods above rather than leaving them in the damp bag.
Washing¶
Wash herbs just before using them, not before storing. Water on the leaves speeds decay. If they must be washed first — very sandy coriander, for example — spin them dry in a salad spinner and lay them on a tea towel until completely dry.
Freezing and drying¶
When a bunch is about to go over, preserve it:
- Freezing works well for parsley, coriander, dill, chives, basil (best in oil), lemongrass, curry leaves and makrut lime leaves. Chop and freeze in ice cube trays with water or oil, or freeze whole leaves flat in a bag. Frozen herbs are for cooking, not garnish. See freezing herbs.
- Drying suits the woody herbs — oregano, thyme, rosemary, sage, bay — and mint. Soft herbs lose most of their character when dried. See drying herbs.
- Herb butters and pastes — pesto, salsa verde, chimichurri, green chutney — use up a glut and keep for several days in the fridge or months in the freezer.
Living herbs¶
Potted herbs from the supermarket are not really a storage option; they are fast-grown seedlings that decline quickly on a kitchen windowsill. Divide and repot them if you want them to last (see growing herbs indoors). Growing your own is the best way to have herbs fresh when you need them: see planning a herb garden.
Common mistakes¶
- Storing wet herbs in a sealed bag: slime within days.
- Putting basil in the fridge.
- Leaving tight elastic bands on bunches, which crushes the stems.
- Washing a whole bunch before storing it.
- Keeping herbs next to ripening fruit. Ethylene gas from fruit such as bananas and apples can speed yellowing in some herbs.