Store soft herbs like parsley, coriander and mint upright in a jar of water in the fridge, loosely covered with a bag, and keep basil in a jar at room temperature. Wrap woody herbs like rosemary, thyme and sage in a slightly damp paper towel in a container in the fridge. Stored this way, most fresh herbs last one to three weeks instead of a few days.
Key takeaways
- Treat soft herbs like cut flowers – trim stems and stand them in water.
- Basil turns black below about 10 °C (50 °F); keep it on the counter.
- Woody herbs prefer a damp paper towel and an airtight box in the fridge.
- Wash herbs just before using, not before storing, unless you dry them completely.
- For long-term storage, freeze chopped herbs in olive oil or butter.
Soft herbs vs woody herbs
| Soft (tender) herbs | Woody (hardy) herbs |
|---|---|
| Parsley, coriander (cilantro), mint, dill, tarragon, chervil, basil, chives | Rosemary, thyme, sage, oregano, marjoram, bay |
| High water content, delicate leaves | Tough leaves, woody stems, lower moisture |
| Store in water like a bouquet | Store wrapped in a damp towel |
Method 1: The jar method (soft herbs)
Best for: parsley, coriander, mint, dill, tarragon. Lasts: 1–3 weeks.
- Remove any rubber bands and discard wilted or yellow leaves.
- Trim 1 cm from the stems with sharp scissors.
- Place upright in a jar or glass with 2–3 cm of cold water.
- Cover loosely with a reusable produce bag or a clean plastic bag.
- Store in the fridge (coriander and parsley) and change the water every 2–3 days.
Method 2: Basil on the counter
Basil is a tropical plant and suffers chilling injury in the fridge, quickly turning black. Trim the stems, stand it in a jar of water at room temperature out of direct sun, and cover loosely if your kitchen is dry. It will last about a week. Better still, buy or grow a living pot – see how to grow herbs indoors.
Method 3: The damp towel method (woody herbs)
Best for: rosemary, thyme, sage, oregano, chives. Lasts: 2–3 weeks.
- Lay the herbs in a single layer on a slightly damp (not wet) paper towel or clean tea towel.
- Roll up loosely.
- Place in an airtight container or reusable zip bag.
- Store in the fridge’s crisper drawer.
Method 4: Freezing
Best for: any herb, especially basil, parsley, coriander, dill and chives. Lasts: 3–6 months.
- In oil: chop herbs, pack into ice-cube trays two-thirds full and cover with olive oil. Freeze, then pop the cubes into a labelled bag. Add straight to sauces, soups and stir-fries.
- In water or stock: the same method, ideal for soups.
- Herb butter: mix chopped herbs into softened butter, roll into a log in baking paper and freeze. Slice off rounds for steaks, fish or bread.
- Whole sprigs: woody herbs like rosemary and thyme can be frozen whole on a tray and then bagged; strip the leaves while frozen.
Method 5: Drying
Woody herbs dry well for year-round use. See our step-by-step guide on how to dry fresh herbs.
Storage time at a glance
| Herb | Best method | Approximate life |
|---|---|---|
| Basil | Jar, room temperature | 5–7 days |
| Coriander | Jar, fridge | 1–2 weeks |
| Parsley | Jar, fridge | 2–3 weeks |
| Mint | Jar, fridge | 1–2 weeks |
| Dill | Jar or damp towel, fridge | 1 week |
| Chives | Damp towel, fridge | 1 week |
| Rosemary | Damp towel, fridge | 2–3 weeks |
| Thyme | Damp towel, fridge | 2 weeks |
| Sage | Damp towel, fridge | 1–2 weeks |
Tips to reduce herb waste
- Buy herbs in living pots when you use them often.
- Use stems of parsley and coriander in stocks, salsas and pesto.
- Blitz wilting soft herbs into pesto, salsa verde, chimichurri or green sauces – see our herb pairing guide.
- Revive limp herbs in a bowl of iced water for 15–30 minutes.
- Plant the bottom of a supermarket basil or mint stem in water – it may root and give you a new plant.
Frequently asked questions
Should fresh herbs be stored in the fridge?
Most herbs keep best in the fridge, either standing in water (soft herbs) or wrapped in a damp towel (woody herbs). Basil is the exception and should be stored at room temperature.
Why does basil turn black in the fridge?
Basil is sensitive to cold and suffers chilling injury below about 10 °C (50 °F), which causes the leaves to turn black.
How do you keep coriander fresh longer?
Trim the stems, stand coriander in a jar with a little water, cover loosely with a bag and store in the fridge. Change the water every two to three days.
Should I wash herbs before storing?
It is best to wash herbs just before using them. If you wash them first, dry them thoroughly with a salad spinner, as moisture speeds up decay.
Can you freeze fresh herbs?
Yes. Chop them and freeze in ice-cube trays with olive oil or water, or make herb butter. Frozen herbs last three to six months.
