Make Your Herbs Last!

To know how to best store an herb, first, you have to determine if it’s tender or woody.

Tender herbs have soft stems and leaves like, cilantro, parsley, and sorrel; these are the herbs which bruise easily. Hard herbs have a woody stem, like rosemary, thyme, marjoram, and oregano and are more tolerant of damage. Woody or not, handle all herbs gently to avoid bruising.

Always give your herbs a light wash to ensure they are clean and ready for cooking.

Storing Tender Herbs

(Examples: chervil, chives, cilantro, dill, sorrel, spearmint, and tarragon)

After the herbs have been washed, trim the ends of the stems and fill a glass or jar with about an inch of water. Place the herbs in the jar as though they were a bouquet of flowers. To store tender greens, loosely cover your "bouquet" with a plastic bag or cling wrap. Store in the refrigerator or on a cool kitchen counter.

To store basil, leave uncovered and place on the counter where the basil can get some sunlight. Change the water as needed or if it discolors. See detailed basil storage information on the main Tips & Tricks page.

Storing Woody Herbs

(Examples: bay leaves, lemon thyme, rosemary, savory and thyme)

Arrange the herbs lengthwise in a single layer on a slightly damp paper towel. Loosely roll up the herbs and place them in a plastic bag or in plastic wrap. Store on the refrigerator shelf. This technique can also work well with sage, savory, and chives.

If you follow the proper care, some fresh herbs can last for up to three weeks. When the herbs start to turn dark, brittle or the stems show signs of mold, it’s time to toss them!