Can I Store Fresh Herbs In The Fridge For Longer Use?

I recently started growing my own herbs at home, and I seem to get beautiful harvests of basil, parsley, and rosemary all at the same time. The problem is I’m not sure how to store them for longer use. I don’t want them to wilt too quickly or lose flavor in the fridge. Should I be treating each herb differently? I want to keep them fresh in the fridge for as long as possible without freezing them since I prefer using fresh herbs in my cooking. Any tips on what practical steps I can follow for different herbs? Thanks a lot! John, Calgary, Canada.

Can I Store Fresh Herbs in the Fridge for Longer Use?

Hi John! This is a great question, and you’re definitely not alone in this. Fresh herbs are amazing when you’re cooking (there’s nothing like snipping some fresh parsley onto a dish!), but they can be tricky to keep fresh in the fridge for long. The good news is, yes, you can definitely store fresh herbs in the fridge. However, the answer isn’t the same for all herbs. Some herbs like a bit of moisture and cool air, while others do much better if left mostly dry. I’ll walk you through what you need to know based on the types of herbs you’re growing.

Understanding the Difference Between Soft and Woody Herbs

First off, it’s super helpful to know that not all herbs are equal when it comes to storage. We like to think of fresh herbs in two categories: soft herbs and woody herbs. Since it sounds like you’ve got a mix of both—basil and parsley are soft herbs, while rosemary is a woody herb—it’s crucial to store these types differently to get the best results.

Soft herbs

Woody herbs
like rosemary, thyme, sage, and oregano have tougher, more resilient stems. They don’t need quite as much moisture and sometimes prefer just a little airflow to stay happy longer in the fridge.

Soft Herbs: How to Store Them Right

John, since you mentioned basil and parsley, let’s start with soft herbs. These herbs tend to be the ones that cause the most frustration because they’re the first to wilt if not stored properly. Here’s how to handle them:

For Basil:

Basil is unique. Unlike most other herbs, it hates being cold. Anything below 50°F (10°C) will turn its leaves black faster than you can say “pesto.” The best way to store basil is actually not in the fridge, but rather at room temperature, like a bouquet!

• Trim the stems: Just like you would with flowers, give the basil stems a little trim for better water absorption.
• Put in a jar of water: Place the basil stems in a glass of water, keeping the leaves out of the water itself.
• Cover loosely with a bag: To keep it from drying out, loosely cover the whole basil bouquet with a plastic bag or even a light cloth.
• Keep on the counter: Find a spot out of direct sunlight, and basil can last for as long as a week this way.

If you absolutely need to pop basil in the fridge because you can’t use it all quickly enough, try wrapping it in a dry paper towel and placing it in a plastic bag. But keep in mind this will make it last for two or three days, max! It’s really one of the quirkiest herbs when it comes to fridge storage.

For Parsley, Cilantro, and Dill:

Now, these guys are pretty easy to store in the fridge, but they also need a bit of prep to stay perky. Here’s how you can keep them for at least a week or more, ready to go when you need them:

• Trim the ends: Cut off the ends of the parsley or cilantro stems (about half an inch is enough).
• Use a jar of water: Just like basil, place the stems in a jar of water—not too deep, just about an inch of water will do the trick.
• Cover loosely: Loosely drape a plastic bag over the top of the leaves. You don’t need a tight seal; just something to protect them from the air.
• Change the water every few days: To keep everything fresh, swap out the water every couple of days, just like you’d do with a bouquet of flowers.

If you can’t be bothered to put them in water (it’s okay, we all get lazy sometimes), you can also wrap chopped parsley or cilantro in a damp paper towel and put it inside a plastic bag. This works too, though they probably won’t last quite as long.

Woody Herbs: Less Fuss, More Longevity

When it comes to woody herbs like your rosemary, John, they’re a lot simpler to store and don’t require quite as much babysitting. Here’s the basic rundown:

For Rosemary, Sage, and Thyme:

These herbs prefer to stay a bit dry and cool. Here are the steps for storing them in the fridge:

• Keep them dry: There’s no need to wash them beforehand. Excess moisture can make woody herbs rot faster.
• Store in a plastic bag: Pop your rosemary (or whichever woody herb you’ve got) in a resealable plastic bag. Ensure it’s dry, and no need for damp paper towels here.
• Find a cool spot in the fridge: Store them in the crisper drawer where it’s cooler, and they should stay fresh for up to two or three weeks.

These hardy herbs are less prone to wilting, so you don’t need to fuss with them much. Bonus? They’re also wonderful dried. Even if they get a little past their prime, just dry them out and use them for months!

Common Pitfalls (And How to Avoid Them)

Even when you’re doing everything right, things don’t always go as planned. Here are a few sneaky reasons herbs can go bad faster than you want them to, along with quick fixes:

• Too much moisture: If your herbs are sitting in water (especially soft herbs) for too long, they can go slimy. Make sure to balance moisture carefully, especially with soft herbs. If you notice leaves yellowing or wilting from too much water, swap out wet paper towels for dry ones.
• Too cold or too warm: The fridge temp can make or break your herb storage. For basil, for instance, avoid the fridge altogether unless you really can’t help it. For other herbs like parsley, make sure it’s not placed too close to the coldest spots as freezing temperatures can brown the leaves.
• Neglecting trim and water changes: If you’re using the jar method, herbs need fresh water to stay happy. Every few days, trim the ends of the stems a little for a longer life, and refresh the water so it doesn’t get stale.

Can You Store Chopped Herbs in the Fridge?

Maybe you prefer prepping a bunch of fresh herbs ahead of time and having them ready to sprinkle on your recipes? It’s possible to store chopped herbs in the fridge for a short time, but don’t expect them to last as long as whole herbs. Here’s what you can do:

• Wrap in a damp towel: For chopped soft herbs like parsley or cilantro, wrap them in a slightly damp paper towel and place them in a sealed container or plastic bag.
• Use within a few days: Chopped herbs stored this way should be used within 2-3 days for the best flavor. They’ll start to lose that fresh aroma fairly quickly.

This is great for saving time if you know you’re going to do a lot of cooking over the next two or three days, but I wouldn’t make a habit of storing chopped herbs much longer than that.

What About Freezing Herbs as a Backup Option?

I know you said you prefer using fresh herbs, John, but just in case life happens, freezing is also a solid backup plan. For folks who end up with more herbs than they can handle, freezing extends the life of herbs, even if some of the fresh texture is lost. I won’t go into too much detail here, since you’re aiming for fresh storage, but if you ever change your mind, remember that chopping herbs and freezing them in an ice cube tray with a little oil works wonders!

Final Thoughts…

John, I’m thrilled you’re diving into herb gardening—it’s such a rewarding (and tasty!) endeavor. For your particular situation, I recommend storing your basil on the countertop in water, and keeping your parsley and rosemary in the fridge using the strategies we talked about. And remember, herbs can be a bit picky, so don’t worry if you need to tweak things along the way.

Thanks so much for reaching out! Hope that helps you keep your herbs happy and your meals flavorful!