How to Store Fresh Herbs So They Last Longer

Fresh herbs are a staple in every kitchen, regardless of your go-to meals and cuisines. They're also sold in stores all year round—and they're easy to grow at home as well. However, like most produce, herbs can quickly turn into a slimy mess without proper storage. Learn how to store and freeze herbs the right way, according to cooking experts.

How to Store Parsley

A delicate herb, parsley keeps best when stored like a bouquet of flowers in the refrigerator, says Cindy Chou, RDN, chef, registered dietitian, and founder of Cancer Nutrition in a Bowl and The Sound of Cooking. To do this, you'll need a clean, tall vessel, such as a glass jar or plastic takeout container.

1. Fill each container with 1 inch of cold water and store parsley upright with the stems touching the water, says Chou.
2. Loosely cover the leaves with an upside-down plastic bag, then tie a rubber band around the opening of the bag to secure. Alternatively, if your container is tall enough, gently fold down the leaves and add the lid.

Change the water every two to three days to keep the herbs fresh, says Chou.

How to Freeze Parsley

To freeze parsley, your best bet is to make herb ice cubes. Roughly mince or slice the leaves, put them in ice cube trays, then cover with neutral or olive oil. (For bigger quantities, use a food processor to pulse the leaves with your cooking oil, explains Chou.) "Once frozen, transfer the herb cubes to a [labeled and dated] airtight freezer container," says Chou.  

How to Store Cilantro

Cilantro calls for the same storage methods as parsley, as it's also delicate and perishable. Store it like a flower bouquet in the refrigerator, making sure to change the water every two to three days. If you're going to use the herb within a day or two, you can place it in a loose plastic bag with two to three layers of paper towels, per food safety experts at Utah State University. 

How to Freeze Cilantro

Like parsley, cilantro is best frozen into herb cubes. The stems can also be frozen in an airtight container or bag to be used for stocks or soups, says Chou.

How to Store Oregano

As a hardier herb, oregano can be stored in several ways, including the flower bouquet method outlined above. Another option is to wrap the fresh stems in a damp paper towel and place them in a loosely open plastic bag in the fridge, according to the experts at Purdue University.

How to Freeze Oregano

For long-term storage, strip the fresh oregano stems and arrange the leaves in a single, even layer on a parchment-lined baking sheet. Freeze the leaves for a few hours, then transfer them to a freezer-safe bag or container. 

How to Store Rosemary

Another hardy herb, rosemary fairs well using the bouquet jar technique. You can also roll it in a paper towel, lightly sprinkle water on top, then put it in a resealable bag, says Alain Allegretti, chef, culinary director, and partner at Fig & Olive. In the refrigerator, store the wrapped rosemary in the crisper drawer and sprinkle with water daily to keep it fresh, he says.

How to Freeze Rosemary

Thanks to its tough structure, whole rosemary sprigs can be frozen, stems and all. According to South Dakota State University, the best method is to bundle three or four sprigs in plastic wrap, then wrap with aluminum foil and freeze. Rosemary also works well frozen in herb oil cubes.

How to Store Mint

"Mint can be stored in the refrigerator the same way as parsley and cilantro—in a tall container, jar, or cup filled with about 1 inch of cold water and loosely covered," says Chou. This technique can be used for both spearmint and peppermint.

How to Freeze Mint

As for freezing mint? The ideal technique depends on how you plan to use it later on, says Chou. You can make ice cubes with water and mint leaves, then place them in a freezer-safe container or bag. The mint cubes can be added to cocktails, water, or even blended in smoothies. "Fresh mint leaves can also be blanched, then blended with a neutral oil or water [and frozen] in ice cubes," says Chou. This is best for mint-infused soups or sauces.

How to Store Sage

Although sage is related to mint, it's hardier and sturdier than its minty counterpart. Thus, in addition to the flower bouquet method, it does well when rolled in a paper towel and kept in a plastic bag in the refrigerator. Another option is to store fresh sage in olive oil in the refrigerator for up to three weeks; this will create a flavored oil for dressings, sauces, or cooking.

Due to its hardiness, sage can be frozen whole in a sealed container or freezer bag, says Chou.  Alternatively, to reduce freezer burn, you can store minced or thinly sliced sage in ice cube trays covered in neutral oil, she says. 

How to Store Basil

When it comes to proper herb storage, basil is particularly finicky. "It wilts so quickly in the fridge because of the high moisture levels in the leaves," says David Benstock, executive chef and owner of IL Ritorno in St. Petersburg, Fla. With that in mind, the goal of storing basil is to reduce humidity and moisture. The experts at Purdue University recommend wrapping the basil in a damp (not wet) paper towel and placing it in a plastic bag in a cool area, about 50 to 65 degrees Fahrenheit.

How to Freeze Basil

Due to its fragile nature, basil is best frozen in ice cube trays with oil. Add the cubes to sauces, pesto, or salad dressings. If you plan to use the basil in drinks, freeze them in water instead.

How to Store Dill

To store dill, lay it on a flat surface and lightly mist with water, says Allegretti. You can then wrap it in a dry paper towel and place it in an air-tight plastic bag in the refrigerator. The bouquet technique also works for this herb, though it will only last for about two days.

How to Freeze Dill

"Dill is a super easy herb to freeze," says Allegretti. Simply flash freeze the herb—as chopped leaves or whole stems—on a baking sheet, then place it in a resealable freezer-friendly bag. It can also be frozen in water or oil into ice cubes.

How Long Do Fresh Herbs Last?

In general, when stored properly, the shelf life of most herbs is about two to four weeks, says Chou. "Frozen herbs can last about three to six months, depending on the method used. Herbs that are [frozen] in oil will last closer to six months if stored in a sealed container or bag," she says.

Signs an herb has gone bad include browning or a reduced "herby" smell, says Benstock. It might also develop a mushy texture, according to Allegretti. If you notice any of these characteristics, be sure to toss the herb.