I can't tell you how many times I've grocery shopped with the best of intentions, only to find those good intentions growing mold or looking sad and wilted in the corner of my fridge by the end of the week. And for a lot of people, that’s herbs. Maybe you grabbed a bunch because a recipe called for a tablespoon, or maybe you had big plans to add fresh flavor to your meals and just… haven’t gotten around to it.

The good news? If you store your herbs correctly, you can get about two weeks out of them—sometimes even longer! Here’s how to keep them fresh so you can actually use them instead of tossing them in the compost bin.

The Three Best Ways to Store Fresh Herbs

1. The Jar Method (Best for Soft Herbs)
Think of soft herbs—like parsley, cilantro, and dill—like fresh flowers. They love a little water! Trim the stems, place them in a jar (I like using a mason glass or even a tall water glass) with about an inch of water, and loosely cover the tops with a plastic bag. Store them in the fridge (except for basil, which prefers room temperature so keep it right on your counter). Change the water every few days, and you’ll have fresh herbs for up to two weeks.

2. The Damp Paper Towel Method (Best for Herbs That Don’t Love Water Exposure)
For herbs like thyme, rosemary, sage, and oregano, too much moisture can make them rot faster. Instead, wrap them in a slightly damp paper towel and store them in a sealed container or plastic bag in the fridge. This keeps them hydrated without making them soggy.

3. The Freezing Method (Best for Long-Term Storage)
If you know you won’t get through all your herbs in time, freezing is a great option. You can chop them up and freeze them in ice cube trays with olive oil or a neutral oil like avocado, sunflower or even vegetable, or lay them flat in a single layer on a baking sheet, freeze, and then transfer to a bag. This works well for hearty herbs like rosemary, thyme, and sage, as well as chopped parsley and cilantro.

A Quick Recap: Which Herbs Go Where?

• Jar with Water: Parsley, cilantro, dill, basil (but keep basil on the counter!)
• Damp Paper Towel & Sealed Bag: Rosemary, thyme, sage, oregano
• Freezing: Rosemary, thyme, sage, oregano, parsley, cilantro

No more sad, slimy herbs at the bottom of your crisper drawer! With these simple storage tricks, you’ll have fresh herbs ready to use when you actually need them. Happy cooking!

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