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 (countertop)
- 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 direct sunlight daily. It prefers well-drained soil and regular watering (but not soggy roots). 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. It’s loved for salsas, curries, and garnishes.
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 hot weather—once it flowers, the leaves lose flavor. For a steady supply, sow seeds every 2–3 weeks in cooler seasons. Notable: Cilantro (leaves) and coriander (seeds) come from the same plant.
Parsley
About: With its mild, grassy flavor, parsley works in everything from soups and stews to tabbouleh and chimichurri.
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 (grown like an annual)
Parsley is hardy and easy to grow. Snip stems from the outside first to encourage new growth from the center.
Mint
About: Cool and aromatic, mint lifts everything from salads and sauces to teas, desserts, and cocktails. It’s tender like cilantro/parsley but holds up well with the right storage. Also see our coffee pairing guide for ideas on using mint with drinks and sweets.
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 ~1 inch water; loosely tent a bag over the leaves. Change water every couple of days.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱 (4/5)
- Sunlight: ☀️☀️☀️ (3/5)
- Watering: 💧💧💧💧 (4/5)
- Type: Perennial
Notable: Mint is vigorous and can take over garden beds—grow it in a container to keep it contained. Regular harvesting keeps it lush and prevents flowering.
Dill
About: Dill brings a tangy, almost anise-like note, perfect for pickles, fish dishes, and creamy dressings. Its delicate fronds make it quick to wilt.
How to Store
- Freshness Rating: 🌿🌿 (2/5)
- How long it lasts: About 1 week
- Storage Temp: Refrigerated
- Method: Trim stems and store upright in a glass of water or wrap in a damp paper towel inside a bag.
Grow It Yourself
- Ease of Growing: 🌱🌱 (2/5)
- Sunlight: ☀️☀️☀️☀️ (4/5)
- Watering: 💧💧💧 (3/5)
- Type: Annual
Dill grows tall and spindly, so it may need staking in the garden. Once it goes to seed, it self-sows readily.
Rosemary & Thyme
About: Rosemary and thyme are hardy, woody herbs valued for their piney and earthy flavors. They shine in roasts, stews, breads, and marinades.
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 place in a sealed bag.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱🌱 (5/5)
- Sunlight: ☀️☀️☀️☀️ (4/5)
- Watering: 💧💧 (2/5)
- Type: Perennial
These herbs thrive in drier soil and full sun, making them perfect for pots or Mediterranean-style gardens. Notable: Rosemary and thyme are among the longest-lasting fresh herbs, both in storage and in the garden.
Sage
About: Sage has a bold, earthy flavor with a slight bitterness, perfect for brown butter sauces, stuffing, and rich meats. Try it crisped on top of our Pumpkin Soup with Maple Drizzle and our Butternut Squash Mac & Cheese — two cozy fall favorites topped with crispy sage leaves.
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 drawer.
Grow It Yourself
- Ease of Growing: 🌱🌱🌱🌱 (4/5)
- Sunlight: ☀️☀️☀️☀️ (4/5)
- Watering: 💧💧 (2/5)
- Type: Perennial
Sage forms a hardy, bushy plant that comes back year after year. It thrives in dry conditions and doesn’t like wet roots.
Chives
About: Chives add a mild onion flavor and a pop of green, often sprinkled over eggs, potatoes, and creamy dips. They’re delicate and wilt quickly.
How to Store
- Freshness Rating: 🌿🌿 (2/5)
- How long it lasts: About 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 among the easiest herbs to grow, forming clumps that return year after year. Their purple blossoms are edible and attract pollinators. Notable: Once established, chives are extremely low-maintenance and can be harvested almost year-round.
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 or bruised. Use the right technique to keep them tasting bright:
- Use a sharp knife: A dull blade tears leaves and releases moisture. | Knife care tips
- Chop, don’t mash: Rock the knife gently over the herbs for even cuts.
-
Keep stems in mind:
- Tender stems (cilantro, parsley, dill) can be chopped and used.
- Woody stems (rosemary, thyme, sage) should be discarded.
- Cut just before serving: Herbs lose aroma quickly once chopped.
💡 Tip: For delicate herbs like basil, stack the leaves, roll them into a “cigar,” and slice into ribbons—this classic 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.