What is the best way to store fresh herbs?

How to store fresh herbs so they actually last

Fresh herbs are delicate. Get them home, shove the bag in the crisper, and half of them are slimy before you know it.

The fix isn't luck, it's method, and also different depending on the herb. Just like in cooking, our chef splits herbs into two camps: hard (woody) and soft (finishing) and each likes to be stored its own way.

Hard / woody herbs — rosemary, thyme, oregano and bay leaf

Sturdy herbs are the easy ones. Your options:

• Dry them. They hold their flavour well dried, handy for the ones you use slowly.
• Store them in oil. Pop sprigs in oil to flavour it for cooking, and keep the herb at the same time.
• Or refrigerate them. Keep them dry, in an airtight container, away from moisture. Good for about two weeks.

The golden rule: keep moisture out. Damp is what turns them.

Soft / finishing herbs — basil, parsley, coriander / cilantro, chives, dill, mint

Delicate leaves need a little more care. Pick the method that matches what you've got.

• Basil's the exception — skip the fridge. Cold turns it black. Stand the stems in a glass of water at room temperature, out of direct sun, and change the water every couple of days. Got more than you can use? Blend it with oil and freeze it in ice cube trays instead.
• Whole, cut herbs (no root) — parsley, coriander / cilantro, chives, dill, mint
  Keep them covered. The chef's go-to is the "damp roll": roll the herbs loosely in a damp kitchen towel, then refrigerate. Good for around 10–12 days.
• Whole herbs either with the root still on or not — parsley, coriander / cilantro, chives, dill, mint
  Treat them like flowers. Either wrap the roots in a wet paper towel or cloth, or stand in a glass of water. Refrigerate. Also around 10–12 days.
• Chopped or picked herbs
  Once you've cut them, the clock speeds up. Store in an airtight container or zip-lock bag in the fridge.

A few rules that make a real difference:

• Never chop wet herbs — water is the enemy.
• Use a sharp knife or scissors — a blunt blade bruises the leaves and they brown faster.
• Chopped herbs keep 1–2 days; picked (whole-leaf) herbs keep 2–3 days. Cut them as close to using as you can.

Cheat sheet: store it right, use it longer

1. Hard / woody: dried, in oil, or airtight and dry in the fridge — roughly 2 weeks refrigerated.
2. Soft, whole (no root): damp-roll, covered, refrigerated or standing in jar with water on the bench in a shady spot — roughly 10–12 days.
3. Soft, whole (with or without root): roots in a wet towel refrigerated or standing in jar with water on the bench in a shady spot — roughly 10–12 days.
4. Soft, chopped: airtight or zip-lock, refrigerated, cut dry — 1–2 days.
5. Soft, picked: airtight or zip-lock, refrigerated — 2–3 days.

These are general guidelines for fresh herbs — how long yours last depends on the herb and how fresh it was to start.

Can you freeze fresh herbs?

Generally speaking, yes once they're chopped, herbs freeze well for cooked dishes: soups, sauces, marinades, curries, stews. Skip it if you want them fresh for a garnish; the texture won't survive the freezer.

Three ways to do it:

• Tray freeze. Scatter chopped herbs on a tray, freeze flat, then tip into a zip-lock bag once solid.
• Ice cube tray. Freeze with a splash of water or oil, handy for portioning straight into a pot.
• Freeze in oil. About 70% herb to 30% oil. The oil stops freezer burn, and the cube goes straight into the pan.

One exception: mint, basil and coriander / cilantro turn dark and lose their bite frozen as whole leaves. Frozen in oil or water for soups and sauces, they're still worth doing, just don't expect them to come out looking fresh.

Starts fresh, stays fresher

Here's the head start most herbs never get: ours arrive clean and dry. Grown indoors, pesticide-free, and never washed — so there's no leftover moisture quietly turning the leaves before you've even opened the pack. Store them well and they'll reward you.