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    How to Store Fresh Herbs

    Published April 14, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Learn how to store fresh herbs and extend the life of your fresh herbs by following these simple techniques that will preserve the freshness for well over a week.

    Whether I buy them from the store or pick them from my garden, I am all about using fresh herbs as much as possible.  They are a great way to enhance the flavor of food.  If you love using fresh herbs as well, then definitely check out how I use them in my Pickles recipe or Chicken Parmigiana.

    ice cube tray full of oil and herbs


    Storing Fresh Herbs

    Storing fresh herbs can be tricky if you’re unaware on how to properly do so.  In their normal packaging from the store, you maybe have 2-4 days for soft stem herbs and about 6-8 days for hard stem herbs.  There are several ways to ensure the life of the herbs are extended by incorporating a few simple at home solutions.

    Here are some soft stem herbs:

    • Parsley
    • Cilantro
    • Dill
    • Basil
    • Tarragon
    • Mint
    • Sage

    Here are some hard stem herbs:  

    • Rosemary
    • Thyme
    • Oregano
    • Sage
    • Chives
    • Green Onions

    Rinsing and Drying

    It’s important to rinse your fresh herbs before storing.  To do so, simply run them under low pressure cold water and quickly dry them using a flicking motion to remove any access water.

    Place the herbs on paper towels for 15 minutes or so, or until dry. 

    rinsing parsley in the sink

    Follow these simple instructions for keeping your herbs fresher, longer.

    drying rinsed fresh herbs on a paper towel

    How to Keep Herbs Fresh

    Follow along for these simple tips for keeping and storing your fresh herbs. 

    Technique #1

    This simple technique is used for soft stem herbs only.  Start by filling up a short or medium height class with cold water.

    Place the herbs stem side down in the water, but not submerging them.

    herbs in a jar of water

    Next, place a plastic bag over top of the herbs and glass and pinch the bag together as best you can and chill in on the bottom shelf of the refrigerator for 1 to 2 weeks.

    plastic a plastic bag over a jar of water and herbs

    Technique #2

    You can use this technique for hard stem herbs and some soft stem herbs such as mint, parsley, and cilantro.

    Fill a glass up to the medium way point with cold water.

    fill up a jar with cold water

    Remove the stems of the herbs if they are attached to a larger bunch, or simply remove the leaves from the stems completely and submerge in the water.  Chill in on the bottom shelf of the refrigerator for 1 to 2 weeks, or longer.

    adding picked fresh herbs to a jar of cold water

    Technique #3

    You can use this technique for any fresh herbs.

    Place the herbs on a damp paper towel and loosely roll it up.

    rolling up fresh herbs in a damp paper towel

    Put the rolled-up herbs in a plastic bag or airtight plastic container and chill in on the bottom shelf of the refrigerator for 1 to 2 weeks, or longer.

    placing a damp paper towel with fresh herbs into a plastic bag

    Technique #4

    You can use this technique for any fresh herbs.

    Place herb leaves or diced herbs evenly into ice cube trays.

    fresh chopped herbs into an ice cube tray

    Pour in olive oil, cover and freeze for up to 6 months. 

    adding olive oil to a tray of fresh herbs

    You can use these little herb and olive oil ice cubes in pasta, vegetables, or on top of proteins.

    Technique Chef Notes + Tips

    Chef Billy Parisi

    chef notes + tips

    • Depending on the softness or hardness of the stems, you can expect that your herbs will last using these techniques for 1 to 2 weeks, or more.
    • If you have a crisper drawer in your fridge, then that is perfect.  If you don’t then place everything on the bottom shelf of your fridge.
    • For technique #4, you can use which ever oil you would like. 


    Recipes that Use Fresh Herbs

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