How to Store Fresh Herbs So They Last Longer
Fresh herbs bring life to every dish, but each one has its own quirks when it comes to storage. Use this guide to understand how to keep them fresh, how long they typically stay at their best, and even how to grow them yourself. And when you have extras, don’t let them go to waste—here’s a smart roundup from Bon Appétit on how to use leftover herbs.
Basil
About: Basil is prized for its sweet, peppery flavor and is essential in Italian cooking—think pesto, caprese salads, and tomato sauces. It bruises and blackens easily, so it’s one of the shortest-lasting fresh herbs.
How to Store
- Freshness Rating: 🌿🌿 (2/5)
- How long it lasts: 5–7 days
- Storage Temp: Room temperature
- Method: Trim stems and place in a glass of water. Loosely cover with a bag if your kitchen is dry.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱 (4/5)
- Sunlight: ☀️☀️☀️☀️☀️ (5/5)
- Watering: 💧💧💧 (3/5)
- Type: Annual
Basil grows best in warm weather with at least 6 hours of sunlight daily. Pinch leaves often to encourage bushy growth.
Cilantro
About: Cilantro’s bright, citrusy flavor makes it a staple in Mexican, Indian, and Southeast Asian dishes.The stems are tender and flavorful—chop them with the leaves for salsas, curries, and chutneys
How to Store
- Freshness Rating: 🌿🌿🌿 (3/5)
- How long it lasts: 1–2 weeks
- Storage Temp: Refrigerated
- Method: Trim stems, place upright in a jar with an inch of water, and loosely cover with a bag.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱 (3/5)
- Sunlight: ☀️☀️☀️ (3/5)
- Watering: 💧💧💧💧 (4/5)
- Type: Annual
Cilantro bolts quickly in heat; sow seeds every 2–3 weeks in cooler seasons.
Parsley
About: With its mild, grassy flavor, parsley works in everything from soups and stews to tabbouleh and chimichurri.Flat-leaf (Italian) parsley packs more flavor than curly and holds up better to heat.
How to Store
- Freshness Rating: 🌿🌿🌿 (3/5)
- How long it lasts: 1–2 weeks
- Storage Temp: Refrigerated
- Method: Trim stems, stand in a glass of water, and cover loosely with a bag.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱 (4/5)
- Sunlight: ☀️☀️☀️ (3/5)
- Watering: 💧💧💧 (3/5)
- Type: Biennial
Parsley is hardy and easy to grow. Snip stems from the outside first to encourage new growth.
Mint
About: Cool and aromatic, mint lifts everything from salads and sauces to teas and desserts. For the brightest aroma, bruise the leaves gently right before serving to release their oils.
How to Store
- Freshness Rating: 🌿🌿🌿 (3/5)
- How long it lasts: 1–2 weeks
- Storage Temp: Refrigerated
- Method: Trim stems and stand in a jar with water; tent a bag loosely on top.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱 (4/5)
- Sunlight: ☀️☀️☀️ (3/5)
- Watering: 💧💧💧💧 (4/5)
- Type: Perennial
Mint spreads aggressively—grow it in a container to contain roots.
Dill
About: Dill brings a tangy, anise-like note, perfect for pickles and fish dishes.Add dill near the end of cooking—its feathery fronds lose aroma quickly with long heat.
How to Store
- Freshness Rating: 🌿🌿 (2/5)
- How long it lasts: ~1 week
- Storage Temp: Refrigerated
- Method: Trim stems and store upright in water or wrap in a damp towel.
Grow It Yourself
- Ease of Growing: 🌱🌱 (2/5)
- Sunlight: ☀️☀️☀️☀️ (4/5)
- Watering: 💧💧💧 (3/5)
- Type: Annual
Dill grows tall and spindly—stake if needed and expect self-sowing once seeded.
Rosemary & Thyme
About: Hardy, woody herbs valued for piney and earthy flavors—perfect for roasts and stews. Both stand up to long braises and roasts, slowly infusing dishes without turning bitter.
How to Store
- Freshness Rating: 🌿🌿🌿🌿🌿 (5/5)
- How long it lasts: 2–3 weeks
- Storage Temp: Refrigerated
- Method: Wrap sprigs in a damp paper towel and seal in a bag.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱🌱 (5/5)
- Sunlight: ☀️☀️☀️☀️ (4/5)
- Watering: 💧💧 (2/5)
- Type: Perennial
Rosemary & thyme thrive in dry soil and full sun—longest-lasting herbs in both storage and garden.
Sage
About: Sage has a bold, earthy flavor with slight bitterness—great for brown butter sauces and stuffing. A little goes a long way—use sparingly so its bold flavor doesn’t overpower the dish.
How to Store
- Freshness Rating: 🌿🌿🌿 (3/5)
- How long it lasts: 1–2 weeks
- Storage Temp: Refrigerated
- Method: Wrap leaves in a damp towel and store in a bag in the crisper.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱 (4/5)
- Sunlight: ☀️☀️☀️☀️ (4/5)
- Watering: 💧💧 (2/5)
- Type: Perennial
Sage forms a hardy, bushy plant that returns yearly and prefers drier soil.
Chives
About: Chives add a mild onion flavor and a pop of green, often sprinkled over eggs and potatoes. Snip with kitchen scissors to keep the hollow stems intact and avoid crushing.
How to Store
- Freshness Rating: 🌿🌿 (2/5)
- How long it lasts: ~1 week
- Storage Temp: Refrigerated
- Method: Wrap in a damp paper towel and seal in a bag.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱🌱 (5/5)
- Sunlight: ☀️☀️☀️ (3/5)
- Watering: 💧💧💧 (3/5)
- Type: Perennial
Chives are extremely low-maintenance and can be harvested almost year-round. Blossoms are edible.
Bonus Tip: Freeze for Later
- Chop and freeze in ice cube trays with olive oil or water.
- Pop the cubes into soups, stews, or sautés for instant flavor.
How to Chop Herbs Like a Pro
Fresh herbs lose flavor if they’re crushed. Use the right knife and motion to keep them bright and aromatic:
- Use a sharp knife: A dull blade tears leaves. | Knife care tips
- Choose the right knife: A European-style chef’s knife works best for herbs—the curved blade allows a gentle rocking motion for clean, even cuts.
- Chop, don’t mash: Rock the knife smoothly over the herbs to slice through without bruising.
-
Keep stems in mind:
- Tender stems (cilantro, parsley, dill) are usable.
- Woody stems (rosemary, thyme, sage) should be discarded.
- Cut just before serving: Aroma fades quickly after chopping.
💡 Tip: For delicate herbs like basil, stack leaves, roll into a “cigar,” and slice into ribbons—this technique is called chiffonade.
Herb Freshness Rankings
| Herb | Freshness 🌿 (Storage Life) |
|---|---|
| Rosemary & Thyme | 🌿🌿🌿🌿🌿 (5/5) → 2–3 weeks |
| Parsley | 🌿🌿🌿 (3/5) → 1–2 weeks |
| Cilantro | 🌿🌿🌿 (3/5) → 1–2 weeks |
| Mint | 🌿🌿🌿 (3/5) → 1–2 weeks |
| Sage | 🌿🌿🌿 (3/5) → 1–2 weeks |
| Chives | 🌿🌿 (2/5) → ~1 week |
| Dill | 🌿🌿 (2/5) → ~1 week |
| Basil | 🌿🌿 (2/5) → 5–7 days |
Takeaway: Woody herbs like rosemary and thyme last the longest, while tender herbs like basil and dill should be enjoyed quickly.