This Is the Best Way to Keep Your Herbs Fresh
Updated: Feb. 06, 2024
You can keep herbs fresh for up to a month—if you know how to store parsley, cilantro and basil the right way.
Do you have trouble keeping herbs bright and fresh?
Have you ever reached hopefully into the produce drawer for parsley only to find—uh-oh—it has somehow transformed into a liquid-y blob since you last saw it?
I have a trick for you—do this and you’ll always have fresh parsley on hand for Smashed Potatoes, Parsley Butter or a classic Shrimp Scampi.
How to Store Parsley (and Other Fresh Herbs)
The Trick Is to Treat Fresh Herbs Like Flowers
It’s a simple rule of thumb to help you get the most longevity out of your herbs. Like flowers, fresh herbs benefit from having a freshly cut stem. This maximizes the herbs’ ability to take up water and remain turgid—the scientific term for fresh and firm, not droopy, plant cells.
Start with a fresh-cut stem for fresh herb bunches such as parsley, basil, cilantro and mint. (Psst! Find great ways to cook with them in this ultimate guide.)
Next, prep your “vase,” which is any sturdy tumbler that won’t tip over without a fight. Add about an inch of water. Just like with flowers, make sure no leaves are immersed in the water. This hastens spoilage and quickly ups the funk factor. To keep herbs fresh for up to a month, take the time to carefully clean and arrange the herb bunch.
Pro Tip: Use the knowledge that you’ll be storing your fresh herbs in a vase the next time you pick up a bunch. Choose a tidy one!
Prolong Life in the Fridge
Just like at the florist, parsley and cilantro last longest when they’re kept in the cool. Our home refrigerators are notoriously dry places, though. Easy fix? Tie a produce bag around the top of the bunch to protect your herbs. The bag traps humidity so herbs don’t wither.
Pro Tip: Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape.
Keep Certain Herbs on the Countertop
Basil and mint are too delicate for the fridge’s cold temps. They’ll soften and decay faster in the chilly confines of the icebox. Keep a pretty vase of them on the counter (or a pot growing on your patio) for all your summertime favorites. (You can find some knockout basil recipes here. You’re welcome!)
You Can Use Fresh Herbs in All Kinds of Recipes, Both Sweet and Savory!
Herbed Feta DipGuests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado
Lemon-Thyme BreadLemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. —Cathy Tang, Redmond, Washington
Rosemary Beef Roast over Cheesy PolentaI love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. —Elisabeth Larsen, Pleasant Grove, Utah
Golden Beet and Peach Soup with TarragonOne summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Rosemary and Ginger Infused WaterAromatic and slightly spicy, this infused water is great for winter holidays and celebrations. —James Schend, Taste of Home Deputy Editor
Basil Chicken SandwichesI got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home. My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch. —Kerry Durgin Krebs, New Market, Maryland
Roasted Asparagus With ThymeThis is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. —Sharon Leno, Keansburg, New Jersey
Herbed Tuna and White Bean SaladThis is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Green Beans and Radish Salad with Tarragon PestoWhichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Peach-Basil Lemonade SlushThis chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Honey-Thyme ButterLaced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. —Taste of Home Test Kitchen
Pineapple and Mint Infused WaterThis pineapple and mint water is like a tropical cocktail but without the sticky-sweet taste. —James Schend, Dairy Freed
Strawberry Tarragon Chicken SaladAfter thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
Tangerine and Thyme Infused WaterWho doesn't love the bright and juicy flavor of tangerine? The addition of thyme really rounds out this infused water. —James Schend, Dairy Freed
Cherry Tomato SaladThis recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Rosemary LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Herbed VinegarThis herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Portobello Bruschetta with Rosemary AioliBy caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Minty Watermelon-Cucumber SaladCapturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Rosemary-Lemon Sea SaltMaking flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. —Shelley Holman, Scottsdale, Arizona
Chive Smashed PotatoesNo need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming
Potato-Bean Salad with Herb DressingMy veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Rincon, Georgia
Minted Beet SaladWe have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Berry-Basil Limeade JamMy husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Fresh Cucumber SaladCrisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Raspberry Mint JamI have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Melon with Serrano-Mint SyrupThis is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Tou’ll love the fun fizz and make-ahead convenience! —Laurie Bock Lynden, Washington
Originally Published: March 05, 2019
