Fresh herbs often go limp in the fridge within days. Store them the right way and most will last two weeks or more.
Key takeaways
- Parsley, cilantro and mint keep best upright in a jar with an inch of water, loosely covered with a bag.
- Rosemary, thyme and sage prefer a slightly damp paper towel inside a container or bag in the fridge.
- Chop leftover herbs, pack them into an ice cube tray, and cover with olive oil.
Soft herbs: treat them like flowers
Parsley, cilantro and mint keep best upright in a jar with an inch of water, loosely covered with a bag. Change the water every few days. Basil is the exception: keep it on the counter, out of the cold.
Woody herbs: wrap them
Rosemary, thyme and sage prefer a slightly damp paper towel inside a container or bag in the fridge.
Freeze the extras
Chop leftover herbs, pack them into an ice cube tray, and cover with olive oil. Drop a cube straight into soups and sauces.
