How to Store Herbs

Keep herbs fresh for weeks or preserve them for months with drying and freezing

Quick Reference

Fresh (tender): 1-2 weeks
Fresh (hardy): 2-3 weeks
Dried: 6-12 months
Frozen: 6-12 months

Tender vs. Hardy Herbs

Tender Herbs (Soft Stems)

  • • Basil
  • • Cilantro
  • • Parsley
  • • Mint
  • • Dill
  • • Chives

Store like flowers - stems in water

Hardy Herbs (Woody Stems)

  • • Rosemary
  • • Thyme
  • • Sage
  • • Oregano
  • • Marjoram
  • • Tarragon

Wrap loosely and refrigerate

Fresh Storage Methods

Water Method (Tender Herbs)1-2 weeks

  1. 1. Trim stem ends with clean scissors
  2. 2. Place stems in jar with 1-2 inches of water
  3. 3. Cover loosely with plastic bag
  4. 4. Store in refrigerator (except basil - room temp)
  5. 5. Change water every few days

Important: Basil turns black in the fridge. Keep it on the counter!

Paper Towel Method (Hardy Herbs)2-3 weeks

  1. 1. Don't wash - brush off any dirt
  2. 2. Wrap loosely in slightly damp paper towel
  3. 3. Place in open plastic bag or container
  4. 4. Store in crisper drawer
  5. 5. Check and replace paper towel if too wet

Drying Herbs

Drying preserves herbs for 6-12 months and intensifies their flavor.

Air Drying (Best Quality)

  1. 1. Tie 4-6 stems together with string
  2. 2. Hang upside down in warm, dry, dark area
  3. 3. Ensure good air circulation
  4. 4. Wait 1-2 weeks until crispy
  5. 5. Strip leaves and store in airtight jars

Best for: rosemary, thyme, oregano, sage, dill

Dehydrator (Faster)

  1. 1. Remove leaves from stems
  2. 2. Spread in single layer on trays
  3. 3. Dry at 95-115F (don't exceed 115F)
  4. 4. Check every 30 minutes
  5. 5. Takes 2-4 hours typically

Best for: all herbs, especially tender ones

Freezing Herbs

Ice Cube Method

  1. 1. Chop herbs finely
  2. 2. Pack into ice cube trays
  3. 3. Cover with water or olive oil
  4. 4. Freeze until solid
  5. 5. Transfer to freezer bags
  6. 6. Pop cubes directly into cooking

Best for: basil, cilantro, parsley, chives, dill

Flash Freeze Method

  1. 1. Wash and dry herbs completely
  2. 2. Spread on baking sheet (single layer)
  3. 3. Freeze for 1-2 hours
  4. 4. Transfer to freezer bags
  5. 5. Remove air and seal
  6. 6. Crumble frozen herbs into dishes

Best for: rosemary, thyme, sage, oregano

Herb Paste/Butter

  • • Blend herbs with oil or softened butter
  • • Freeze in ice cube trays or roll into logs
  • • Great for compound butters
  • • Ready-to-use flavor bombs

Pesto Freezing

  • • Make pesto (without cheese for best freezing)
  • • Freeze in ice cube trays
  • • Add cheese after thawing
  • • Works for basil, cilantro, parsley

Herb-Specific Storage Tips

Basil

Never refrigerate! Cold turns basil black. Store at room temperature in water on counter. Best preserved by freezing in oil or making pesto.

Cilantro

Store in water in fridge with plastic bag over top. Very perishable - use within 1-2 weeks. Freezes well in ice cubes. Doesn't dry well (loses flavor).

Rosemary

Hardy and long-lasting. Wraps well and refrigerates for 2-3 weeks. Dries and freezes excellently. Strong flavor holds up to any storage method.

Mint

Store in water like tender herbs. Dries well but loses some brightness. Freezes excellently - great for ice cubes in drinks.

Storing Dried Herbs

  • Store in airtight containers (glass jars best)
  • Keep in cool, dark location (not above stove!)
  • Store leaves whole when possible - crush when using
  • Label with name and date
  • Check for aroma - no smell = no flavor
  • Replace after 6-12 months for best flavor

Signs of Spoilage

Fresh Herbs

  • Wilted, limp leaves
  • Black or brown spots
  • Slimy texture
  • Off or sour smell

Dried Herbs

  • Faded color
  • No aroma when crushed
  • Mold (if moisture got in)
  • Insects or debris

Common Storage Mistakes

Refrigerating basilCold turns basil black; store at room temperature in water
Storing dried herbs above the stoveHeat and steam degrade herbs quickly; store in cool, dark place
Washing before storingMoisture causes rot; wash just before using
Keeping dried herbs too longHerbs lose potency after 6-12 months; replace regularly

Frequently Asked Questions

How long do fresh herbs last?

Tender herbs (basil, cilantro, parsley) last 1-2 weeks stored in water. Hardy herbs (rosemary, thyme, sage) last 2-3 weeks in the fridge wrapped loosely. Drying or freezing extends life to 6-12 months.

Should herbs be washed before storing?

No - wash just before using. Moisture speeds decay. If herbs are dirty, pat dry thoroughly before storing. Exception: herbs stored in water can be lightly rinsed first.

What's the best way to dry herbs?

Air drying is best for preserving flavor. Tie in small bundles and hang upside down in a warm, dry, dark place for 1-2 weeks. Alternatively, use a dehydrator at 95-115F for 2-4 hours.

Can you freeze fresh herbs?

Yes! Freeze tender herbs in ice cube trays with water or oil. Hardy herbs can be frozen directly on stems. Frozen herbs are best for cooking - they'll be limp when thawed. Lasts 6-12 months.

More Storage Guides

View All Guides