How to Store Herbs in the Refrigerator

Why Herbs Are So Perishable

Fresh herbs are among the most perishable items in the refrigerator. Their delicate leaves lose moisture quickly, and many herbs are sensitive to cold temperatures. With the right storage method, however, most herbs can last 1–2 weeks instead of just a few days.

Two Categories of Herbs: Tender vs. Hardy

Tender Herbs (Basil, Cilantro, Parsley, Mint, Dill)

These herbs have soft stems and delicate leaves. They do best stored like flowers:

1. Trim the stems at an angle
2. Place in a glass or jar with 1–2 inches of water
3. Cover loosely with a plastic bag
4. Store at room temperature (basil) or in the refrigerator door (cilantro, parsley, mint, dill)
5. Change the water every 2–3 days

This method keeps tender herbs fresh for 1–2 weeks.

Hardy Herbs (Rosemary, Thyme, Sage, Oregano, Chives)

These herbs have woody stems and more robust leaves. They store well wrapped:

1. Wrap loosely in a slightly damp paper towel
2. Place in a reusable produce bag or a loose plastic bag
3. Store in the crisper drawer

Hardy herbs stored this way last 2–3 weeks.

Storing Washed and Chopped Herbs

If you've washed and chopped herbs in advance:

1. Dry thoroughly — excess moisture causes rapid deterioration
2. Wrap in a dry paper towel
3. Store in an airtight container
4. Use within 3–5 days

Organize Herbs in the Refrigerator

Use a dedicated section of your crisper drawer or a small organizer bin to keep herbs together and easy to find. Small herb bunches are easy to lose at the back of the refrigerator.

Freezing Herbs for Long-Term Storage

For herbs you can't use within 2 weeks, freezing is an excellent option. Chop herbs, place in ice cube trays with a little water or olive oil, freeze, then transfer to an airtight container. Frozen herb cubes last 3–6 months and are perfect for soups, stews, and sauces.

Final Thoughts

Storing herbs correctly dramatically extends their life. Store tender herbs in water like flowers, wrap hardy herbs in damp paper towels in produce bags, and keep all herbs in a dedicated section of the crisper drawer.