Fresh Herbs: How to Store and Use Them

First steps for any fresh herb

• Wash herbs in cool running water before you use them, and shake off the extra water.
• Do not use soap, dish liquid, or bleach on herbs. Those liquids soak into the herb.
• Pick off and throw away leaves that are dark, damaged, or slimy.

Source: Ohio State University Extension; National Center for Home Food Preservation.

Tap a herb: how long it keeps and how to store it

Tap a name. You will see the storage facts checked for that herb.

Way 1: The jar of water in the fridge

This is the main way to keep soft herbs like parsley, cilantro, and mint in the fridge.

1. Trim the ends of the stems.
2. Stand the herbs upright in a glass or jar with about 1 inch of water. Take off any leaves that would sit under the water.
3. Cover the herbs loosely with a plastic bag, so air can still move.
4. Put the jar in the refrigerator. Do not pack too many stems in one jar — the stems and leaves need a little room.
5. Change the water every day.

Herbs may last up to a week stored this way. Parsley, cilantro, and mint can last up to several weeks in the fridge stored this way.

Sources: Ohio State University Extension (1 inch of water, loose bag, change water daily, up to a week); Oregon State University Extension (upright in water, up to several weeks for parsley, cilantro, and mint); University of Maine Cooperative Extension (a glass of water in the fridge keeps herbs fresh for at least a week).

The towel way

Another way Extension lists for keeping herbs in the fridge: put the herbs in a mesh produce bag with a moistened paper towel. A sealed plastic bag from the store traps moisture in and can make herbs decay faster.

Source: Oregon State University Extension, “Five Ways to Preserve Fresh Herbs.”

Basil is different: keep it on the counter

Basil is hurt by cold. It blackens and bruises easily, and the fridge can turn it black.

• Stand the bunch in a glass of water, like a bunch of flowers.
• Cover it with a plastic bag and keep it on the countertop — not in the refrigerator.
• Try to use it within 5 days.
• Wash and cut basil just before you serve it, to keep its color fresh.

Source: North Carolina State University Cooperative Extension.

Way 2: Freeze herbs you cannot use in time

Freeze herbs when they look freshest, for the best result. Herbs that freeze well include parsley, basil, mint, cilantro, and dill. Rosemary and thyme can be frozen on their stems.

Ice cube way

1. Chop the herbs the way you would for cooking.
2. Fill an ice cube tray half full of water. Put about 1 tablespoon of herbs in each section.
3. Freeze for 24 hours, then fill the sections to the top with water. Freeze until solid.
4. Pop the cubes into a freezer bag. When you cook, drop a cube straight into the dish.

Tray way

Lay leaves on a tray and freeze until solid, about 1 to 2 hours. Then pack them into an airtight container. For rosemary and thyme, wrap 3 to 4 sprigs in plastic wrap, then in foil, and freeze.

Good to know

• Frozen herbs kept in an airtight container are good for up to 6 months. For best quality, use frozen herbs within 3 to 6 months.
• Frozen herbs go limp when they thaw, so use them in cooked dishes, sauces, bread dough, or herb butter — not as a fresh garnish.
• Large leaves like basil can be dipped in boiling water for 15 seconds, cooled in ice water, and patted dry before freezing.
• Frozen basil has its best flavor and color if you use it within 3 months.

Sources: South Dakota State University Extension, “Preserving Herbs”; Ohio State University Extension; North Carolina State University Cooperative Extension.

Way 3: Dry herbs for the cupboard

Drying is an easy way to keep herbs. Sturdy herbs — rosemary, thyme, parsley, and sage — are the easiest to dry. Soft, wet herbs like basil and mint can mold if they do not dry fast, so dry small bunches of them inside a paper bag with holes torn in the sides.

Air drying

1. Tie sturdy herbs into small bundles. Keep bundles small — a bunch wider than a quarter coin can grow mold.
2. Hang the bundles in a dry spot with good air flow, away from the sink, stove, and dishwasher, and out of sunlight. Sun drying is not recommended because herbs can lose flavor and color.
3. Air drying takes about 1 to 2 weeks. Herbs are dry when the leaves crumble easily and the stems break when bent.

Dehydrator, oven, or microwave

• Dehydrator: heat to 95 to 115 degrees F. Lay herbs in a single layer. Dry 1 to 4 hours.
• Oven: set the oven at 180 degrees F or lower. Lay herbs in a single layer on a tray and dry 3 to 4 hours with the door open. Oven drying can hurt the herb’s color and flavor.
• Microwave: lay herbs in a single layer between two paper towels. Parsley and basil dry in about 2 to 3 minutes in a microwave of 1,000 watts or less. Check every 30 seconds.

Storing and using dried herbs

• Store dried herbs in an airtight container in a cool, dry, dark place. They keep their flavor and color about 3 months in a cupboard, and up to 1 year in the refrigerator or freezer.
• Dried herbs are stronger than fresh. Use 1 teaspoon of dried herbs for each 1 tablespoon of fresh herbs a recipe calls for.
• Dill, cilantro, and parsley have a milder flavor when dried. If flavor matters most, freezing may suit them better.

Sources: National Center for Home Food Preservation; South Dakota State University Extension; University of Minnesota Extension; University of Maine Cooperative Extension; Oregon State University Extension.

Use them up before they spoil

• Soups and sauces: Drop frozen herb cubes straight into the pot. Frozen herbs work best in cooked dishes.
• Pesto: Blend a big bunch of basil or parsley into pesto. Pesto keeps in the fridge for up to 4 days, or you can freeze it in ice cube trays or small jars. Write the date on the container. Pesto cannot be canned at home — there are no tested canning times for it.
• Herb butter: Mix finely chopped herbs into soft butter, shape it into a log, and wrap it. Keep herb butter in the fridge for up to a week, or freeze it for later.
• End of cooking: Add fresh soft herbs at the very end of cooking, or sprinkle them on top just before serving.
• Good matches: Basil goes with tomatoes and tomato dishes. Dill goes with fish, cucumbers, and beets. Mint goes with salads, tea, lemonade, and potatoes. Parsley goes with soups, stews, fish, and vegetables. Rosemary goes with lamb, pork, and vegetables. Thyme goes with stews, eggs, fish, and poultry.

Sources: South Dakota State University Extension; Oregon State University Extension; University of Maine Cooperative Extension; Ohio State University Extension; North Carolina State University Cooperative Extension.

Sources and check date

Every fact on this page comes from one of these official sources:

• Ohio State University Extension — “Selecting, Storing, and Using Fresh Herbs” (HYG-5520)
• Oregon State University Extension — “Five Ways to Preserve Fresh Herbs” and “Herbs and Vegetables in Oil” (SP 50-701)
• South Dakota State University Extension — “Preserving Herbs”
• University of Maine Cooperative Extension — “7 Ways to Best Preserve Spring Herbs”
• University of Minnesota Extension — “Preserving herbs by freezing or drying”
• North Carolina State University Cooperative Extension — basil storage notes
• National Center for Home Food Preservation — “Herbs” (drying)

Checked November 2026.

Storage times are guides for best quality. If an herb looks or smells bad, throw it out.