There's nothing more frustrating than buying or harvesting a beautiful bunch of fresh herbs, only to find them slimy and brown a few days later. The good news: with the right storage method, most herbs stay fresh and flavorful for one to three weeks. The trick is knowing that not all herbs want the same treatment.
Fresh herbs split into two groups — soft and woody — and each has its own best storage method. Here's how to keep every kind at its best.
Soft herbs vs. woody herbs
- Soft herbs have tender stems and leaves: basil, parsley, cilantro, mint, dill, and chives. They behave like cut flowers and like to be kept in water.
- Woody herbs have tough, woody stems: rosemary, thyme, oregano, sage, and bay. They prefer to be kept slightly dry and wrapped.
Sort your herbs into these two groups and storage becomes simple.
How to store soft herbs (the "bouquet" method)
This is the single best way to keep parsley, cilantro, mint, and dill fresh for up to two weeks:
- Trim the bottoms of the stems.
- Fill a jar or glass with an inch or two of water and stand the herbs in it like a bouquet.
- Loosely cover the leaves with a plastic bag.
- Store in the fridge — except basil.
- Refresh the water every few days.
Basil is the exception. It hates the cold and turns black in the fridge. Treat basil like a countertop bouquet instead: stems in water, leaves uncovered, on the counter out of direct sun. It'll keep for a week or more.
How to store woody herbs (the "wrap" method)
For rosemary, thyme, oregano, and sage:
- Lightly dampen a paper towel (damp, not wet).
- Wrap the herb sprigs loosely in the towel.
- Place the bundle in a loosely closed bag or container in the fridge.
The damp towel keeps them from drying out while the loose wrap prevents the moisture that causes rot. Woody herbs stored this way easily last two to three weeks.
What about washing?
Wash herbs only when you're ready to use them, not before storing. Excess moisture is the number one cause of slimy, rotting herbs. If you must wash first, dry them thoroughly in a salad spinner or on a towel before storage.
When you have too many herbs
If you've got more than you can use fresh in a couple of weeks, preserve the surplus instead of letting it spoil:
- Dry them — perfect for woody herbs and worth learning for basil too. See our guides on how to dry basil and how to dry oregano fast.
- Freeze them — chop soft herbs into ice cube trays with olive oil for ready-to-cook flavor bombs.
- For the full playbook on every preservation method, see our guide to preserving herbs: drying, freezing & storing methods.
Frequently asked questions
How do you keep fresh herbs from going bad?
Store soft herbs (parsley, cilantro, mint) like a bouquet — stems in water, loosely covered, in the fridge. Store woody herbs (rosemary, thyme) wrapped in a lightly damp paper towel in the fridge. Don't wash until you use them.
Why does my basil turn black in the fridge?
Basil is sensitive to cold and blackens below about 50°F (10°C). Keep it on the counter in a glass of water instead of the refrigerator.
Should you wash herbs before storing them?
No. Wash herbs only right before using them. Storing them wet is the main cause of sliminess and rot. If you do wash first, dry them completely.
How long do fresh herbs last when stored properly?
Soft herbs last 1–2 weeks using the water-bouquet method; woody herbs last 2–3 weeks wrapped in a damp towel. Without proper storage, many last only a few days.
Can you freeze fresh herbs?
Yes. Chop soft herbs, pack them into ice cube trays, cover with olive oil or water, and freeze. Drop a cube straight into the pan when cooking.
The bottom line
Sort your herbs into soft and woody, give each the right method — water bouquet or damp wrap — and wash only at the last minute. Do that and you'll cut your herb waste dramatically while always having fresh flavor on hand.