How to Store Fresh Herbs So They Stay Fresh Longer

How to keep fresh herbs fresh for longer depends on the type of herb. Soft-leaf herbs such as parsley, dill, and mint can be kept like cut flowers in a container of water, while woody-stemmed herbs such as thyme, rosemary, and bay leaves can be wrapped in a damp paper towel and refrigerated. With the right method, many fresh herbs can stay fresh for more than 1 week.

How to store soft-leaf herbs
Trim the stem ends of herbs such as parsley and dill and place them in a jar or glass with a few centimeters of water, as you would cut flowers. If you loosely cover the jar with a bag and refrigerate it, the leaves can stay unwilted for 1–2 weeks. Change the water every 2–3 days; otherwise, it can start to spoil and develop an unpleasant odor. Putting herbs in the refrigerator with wet leaves speeds up spoilage, so keep only the stems in the water without submerging the leaves.

Do woody-stemmed herbs need a different method?
Herbs such as thyme, rosemary, and bay leaves are more prone to spoiling when kept in water. Instead, wrap them in a lightly dampened paper towel, put them in a resealable bag, and store them in the refrigerator’s crisper drawer. This method can keep woody-stemmed herbs fresh for 2–3 weeks; their natural structure is already durable enough that they do not need water.

Does freezing work for long-term storage?
Fresh herbs can be chopped into small ice cube trays, covered with water or olive oil, and frozen. This method preserves their color and some of their flavor for a long time and is especially practical for use in cooked dishes such as soup and stew. Frozen herbs may look paler than fresh ones, but their flavor largely remains. This method is not suitable for garnishes that will be eaten raw, because thawed leaves soften and release water.

How does washing time affect the result?
Fresh herbs should be washed and dried completely before storage and should not be refrigerated with wet leaves; moisture left on the leaves causes them to spoil much faster. Washing herbs just before use rather than immediately before storing them is a simple but often overlooked step that significantly extends storage time. Dry washed herbs gently in a salad spinner or wrapped in a clean towel; do not rub or squeeze them, as pressing hard can bruise the leaves and make them darken early. The paper towel around the herbs should be lightly damp, not too wet: a soaked towel retains too much moisture and speeds up spoilage, while a completely dry towel can let the herbs wilt early. The refrigerator’s crisper drawer is generally kept a little more humid and less cold than other shelves, making it the most suitable location for herbs. Avoid the refrigerator’s top shelf; the crisper is better. The door compartments are not recommended for storing fresh herbs because their temperature fluctuates the most each time the door is opened, and herbs wilt much faster there.