How to Store Fresh Herbs So They Last Longer

Fresh herbs wilt quickly in the fridge, but a little care at the start can keep them usable for a week or more. The method depends on the herb: soft herbs and woody herbs like different treatment.

Soft herbs, such as parsley, coriander, and dill, like to be treated like flowers. Trim the stems, stand them in a jar with an inch of water, cover loosely with a bag, and refrigerate. Change the water every couple of days, and the herbs stay fresh far longer than they would loose in a bag.

Woody herbs, such as rosemary and thyme, prefer to stay dry. Wrap them loosely in a dry paper towel, place them in a sealed container or bag, and refrigerate. The towel absorbs moisture that would otherwise turn the leaves dark.

Basil is the exception. It dislikes the cold, so keep it on the counter in a jar of water, away from direct sunlight, and use it within a few days. Refrigerated basil turns black quickly, even when it was fresh when bought.

If herbs are past their prime but not spoiled, do not throw them away. Chop them and freeze them in ice cube trays with water or olive oil, then use the cubes in soups, sauces, and stews. Frozen herbs lose their fresh-leaf texture but keep plenty of flavour for cooking.