How to Keep Fresh Herbs from Wilting: Simple Tricks to Make Them Last Longer

Learn when to use a jar of water, a damp paper towel, foil, or the freezer, plus which herb needs a different spot and how to keep frozen portions easy to identify.

A bunch of fresh herbs can elevate a simple weeknight meal, but few kitchen mishaps are as frustrating as opening the crisper drawer to find slimy, wilting greens before you have used even half the bunch.

Treat Soft Herbs Like a Bouquet

For parsley, dill, or other tender herbs you want to keep in the fridge, start by rinsing them and gently patting them dry. Trim the stem ends, then stand the bunch in a glass or jar with a little water, as you would cut flowers.

Loosely cover the leaves with foil or a sandwich bag and place the jar in the refrigerator. Change the liquid every two or three days to keep the stems clean and hydrated. Basil is the exception: Leave its bouquet at room temperature on the counter rather than chilling it.

Wrap Tender Herbs for a Short Stay

If you would rather not make room for a jar, try a slightly damp paper towel and a zip-top bag. After rinsing and gently drying soft herbs such as dill, parsley, or chives, wrap them in the towel and place them in the bag in the fridge.

The towel should be damp, not dripping. This method suits herbs you expect to use within a few days and keeps the leaves together and ready to grab when you're cooking.

Keep Sturdy Sprigs Whole

Hardy herbs such as rosemary, oregano, and thyme fare best when kept intact on the stem rather than stripped or chopped in advance. Pat them dry, wrap them snugly in fresh foil, and tuck the bundle into the refrigerator's crisper drawer.

They can keep their aroma and firmness for up to a week, making this a useful option when you want to add a few sprigs to dinner over several days. Keeping them whole also means you can take just what a recipe calls for.

Freeze What You Won't Use Soon

When you have more herbs than the week's meals can handle, freezing makes it easy to save the extra. Rinse the herbs, chop them finely, and divide them into small portions of about three or four tablespoons.

Seal each portion in a freezer bag, then label it with the herb and the date before freezing. Once frozen, the chopped herbs can go straight into soups, sauces, or a hot pan, so the prep is already done. Small bags take up little room, and labeling helps distinguish similar-looking herbs later.

Choose the method that matches your plans: a jar or damp towel for leafy herbs you'll use soon, foil for sturdy sprigs, and portioned bags for a longer stay.

If you have more than you expect to use this week, freeze some while it is still fresh. A quick sort after shopping can help prevent the bunch at the back of the fridge from being forgotten.