How to Keep Fresh Herbs Fresh and Avoid Waste
Who doesn’t love fresh herbs for the bright flavour and colour they add to meals? But keeping them fresh can be tricky! Too often, those beautiful bunches end up wilted or slimy before we’ve had a chance to use them. Not anymore! With a little care, you can extend the life of your herbs and make sure none go to waste. Here’s how to store fresh herbs to get the most out of every sprig.
How to Store Fresh Herbs
Not all herbs are the same. Some are soft and tender while some are woody and much more hardy. How you store them depends on which kind you have.
Soft, Tender Herbs (Cilantro, Parsley, Dill, Basil, Mint)
Tender herbs need moisture and air circulation to stay fresh. Here are two storage methods that work well:
- Jar of Water Method
- Trim stems and place them in jar with an inch or two of water.
- Loosely cover the top with a plastic bag to trap humidity.
- Store cilantro and parsley in the fridge, but keep basil at room temperature—it turns black when too cold.
- Change the water every few days.
- Damp Paper Towel Method
- Wrap herbs in a slightly damp (not wet) paper towel.
- Place them in a resealable bag or airtight container and store in the fridge.
- Check for moisture buildup and replace the paper towel if needed.
Hardy Herbs (Rosemary, Thyme, Sage, Oregano, Chives)
Hardy herbs last longer than tender ones but still need proper storage. Many of them have woody stems (except chives) and do better when kept dry. To store them:
- Wrap loosely in a dry paper towel and place in an airtight container in the fridge.
When to Wash Fresh Herbs
As a general rule, wait to wash herbs until you’re ready to use them – especially hardy herbs, which prefer being kept dry.
However, if your herbs are quite dirty or gritty, (we’re looking at you cilantro!), go ahead and wash before storing. Just dry thoroughly using a salad spinner or patting with a towel.
NOTE: All herbs exposed to moisture will spoil faster. Once washed, aim to use them within 3-4 days.
Use or Preserve Fresh Herbs Before They Go Bad
If you suspect you have more fresh herbs than you’ll be able to use, here’s how to get ahead of the game:
Freeze Them: Chop herbs, pack into ice cube trays, and cover with water or olive oil. Once frozen, transfer to a bag and use as needed in soups, stews or sautés.
Dry Them: Use a dehydrator or hang them in a warm well-ventilated spot or quickly dry them in the microwave.
To dry in a microwave, place a single layer of herb leaves between two paper towels and microwave on high at 20 second intervals, checking between bursts. It may take 1-2 minutes in total, but short bursts prevent scorching. Once dry store in an airtight container.
For more inspiration read 5 Ways to Use Wilted Herbs.
Choose Living Herbs to Reduce Waste
Living herb plants will last longer than cut herbs – give them a try. Or, why not try to grow your own this spring? Start with potted herbs from your local garden center. The five easiest herbs to grow are:
🌱 Basil
🌱 Chives
🌱 Mint
🌱 Parsley
🌱 Thyme
To keep them healthy and productive:
✔ Use good-quality potting soil in a pot with good drainage.
✔ Place them in a sunny location—at least 4-6 hours of sunlight daily.
✔ Water when the top inch of soil feels dry. Avoid overwatering, most herbs don’t like wet feet.
✔ Harvest often to encourage fresh, new growth.
A few small pots of fresh herbs mean you always have flavour at your fingertips—without the waste!
With these simple storage and growing techniques, you’ll be able to enjoy fresh herbs for longer—and say goodbye to wasted greens!
