How to Store Fresh Herbs to Keep Them from Wilting

Have a bunch of herbs you don’t want to go to waste? Learn how to store fresh herbs to keep them from wilting and extend their shelf life!

We all love using herbs to create fresh flavors in our meals, but sometimes we end up with more than we know what to do with. Sadly, grocery stores don’t offer just a few sprigs, and let’s be honest—not everyone’s rocking an herb garden in their backyard.

As you may know, these delicate little greens can wilt and spoil quickly, especially if they’re not stored properly. With all the different storage methods out there, it can be hard to know which one actually works. Here, I’ll make it simple for you. 

To figure out the best long-term storage option for your herbs, you’ve got to know what type of herb you’re dealing with and how they start to go bad in the first place. Let’s check out some common herbs and how to store them to keep them fresh, save some cash, and cut down on waste.

Why Herbs Go Bad

Obviously, we know herbs spoil over time. But how can you tell when they’re going bad and make them last longer? Herbs often go bad for a few key reasons:

• Bought on the brink of spoiling: Even the freshest herbs can have a rotted stem or some hidden leaves starting to go bad. I like to do a quick check when I get back from the store and snip off any questionable leaves. This prevents bacteria and mold from spreading to the rest of the bunch.
• Stored at the wrong temperature: Most fresh herbs do best stored in the fridge, but where you store them matters. Areas that are too cold, like the back of the top shelf, can cause frost damage, while areas that are too warm, like near the fridge door, can cause them to wilt and dry out quickly.
• Excess moisture: If your herbs are too wet when you store them, they’ll end up turning into a mushy mess. Make sure to dry them first—use a paper towel or a salad spinner to get the job done. But don’t let them dry out too much either, or they could brown and die.
• Overexposure to air or sunlight: Herbs left out in the open air tend to brown faster, and too much sunlight can turn their leaves yellow.

Storing fresh herbs is one thing, but knowing how to do it right is another. Understanding these common mistakes, you’ll be able to make smarter choices and keep your herbs fresher for longer.

Storing Soft Herbs

Soft herbs are those with tender stems and leaves, such as basil, parsley, cilantro, mint, and dill. These delicate herbs can be tricky since they tend to wilt quicker than sturdier, woody herbs.

For these leafy herbs, I like to use the bouquet method. This is where you submerge the ends of the stems in a jar of water, just as you would with a bouquet of flowers. Here’s how you do it:

1. Give your herbs a quick rinse under cool water to shake off any dirt.  
2. Dry them off with a clean dish towel or toss them in a salad spinner.  
3. Trim about half an inch from the stems.  
4. Pop them into a glass or mason jar with an inch or two of water at the bottom.  
5. Cover the leaves snugly with a plastic bag and secure it with a rubber band.  
6. Stick the jar in the fridge—they’ll stay fresh for up to two weeks!  
7. Don’t forget to change the water every few days to keep things fresh.

With this bouquet method, your herbs will stay fresher for weeks instead of just days. The moisture from the water helps hydrate and refresh the herbs, preventing them from wilting too soon. 

Looking for a tasty herb-packed recipe? Check out my Air Fryer Herb Roasted Chicken Legs, Oven-Baked Mediterranean Cod, or Air Fryer Garlic Herb Roasted Potatoes. Each one is packed with flavor and easy to make!

Storing Hardy Herbs

Delicate herbs need a bit more attention, but sturdy ones like rosemary, sage, thyme, and oregano are tougher and less likely to dry out. Still, even the best blooms can’t dodge a wilt, so proper storage is key to keeping them fresh and flavorful.

My best advice? Wrapping them up in a slightly damp paper towel. Here’s the breakdown:

1. Rinse your herbs under cool water to get rid of any dirt.  
2. Dry them off with a clean dish towel or spin them in a salad spinner.  
3. Lay out a damp (not wet!) paper towel and spread your herbs on top.  
4. Roll the herbs up gently—don’t squish them too much.  
5. Pop the rolled-up towel into a sealed plastic bag or airtight container.  
6. Store in your fridge’s vegetable drawer, and they’ll last up to two weeks.  
7. If the paper towel dries out, just re-dampen it to keep things fresh.

Honestly, this method works just as well for storing soft herbs like parsley and cilantro, and it might even be better for those delicate leaves! I’d suggest trying both methods to see which one works best. In my book, these two options are definitely top-tier—no contest!

Need some hardy herb recipe inspo? My Sheet Pan Pork Chops and Potatoes, The Best Damn Sous Vide Steak, and Best Damn Oven Roasted Chicken Thighs recipes are all great options for hardier herbs.

Drying & Freezing Options

If you’ve got a lot of fresh herbs and need to preserve them for a longer period, drying or freezing is a great option. Dry herbs make great pantry staples, while frozen herbs can be easily added to soups and stews for later use.

Drying Herbs 

To dry your herbs, take off any wilted or bruised leaves and spread the good ones out on a clean kitchen towel. Make sure they’re not touching so air can flow around them. Let them air dry for about an hour, then tie them into small bundles with kitchen twine. Hang the bundles upside down in a cool, dark spot for 1-2 weeks until they’re completely dried.  

Once they’re dry, crush the herbs into a fine powder using a mortar and pestle. Store them in an airtight container, and they’ll be ready whenever you need them!

Freezing Herbs

• Hardy herbs: Wash and dry them thoroughly, place in a bag, squeeze out as much air as possible, and freeze. 
• Soft herbs: Defrosted herbs aren’t great as garnishes since they lose their looks, but they’re awesome for soups and sauces. A better hack? Freeze soft herbs in oil! Just wash, dry, and chop them, pop them into a clean ice cube tray, cover with olive oil, and freeze. Once they’re solid, toss the cubes into freezer bags for easy storage.

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