How do I keep fresh herbs alive?

Herbs die in the fridge for two opposite reasons: they dry out, or they rot in trapped condensation. Which one applies depends on the herb type, which is why one storage method can't work for all of them.

What you'll need

• Glass or jar
• Kitchen paper or clean cloth
• Loose plastic bag
• Ice cube tray for freezing (optional)

Step by step

1. Identify whether the herb is soft-stemmed or woody.Soft: parsley, coriander, dill, mint, basil. Woody: rosemary, thyme, sage, oregano.
2. For soft herbs, trim a centimetre off the stems and stand them in a jar with 2–3cm of water.Fresh cut, like flowers. It lets them take up water rather than dry out.
3. Cover the leaves loosely with a plastic bag and refrigerate — except basil.The bag holds humidity around the leaves. Loose, not sealed, or condensation rots them.
4. Keep basil on the counter in water, out of direct sun.Refrigeration blackens basil within a day or two. It's genuinely a warm-weather herb.
5. For woody herbs, wrap in a barely damp cloth or kitchen paper and bag loosely in the fridge.Barely damp — wet paper makes them slimy.
6. Change the water every couple of days for anything standing in it.Cloudy water means bacteria, and it shortens the herb's life rather than extending it.
7. Freeze what you can't use in time, chopped into an ice cube tray with oil or water.Frozen herbs lose their fresh texture but keep their flavour well for cooking.

Tips

• Supermarket potted herbs are usually several seedlings crowded into one pot. Splitting them into two or three pots with fresh compost dramatically extends their life.
• Woody herbs dry well; soft herbs mostly don't. Hang rosemary and thyme to dry; freeze parsley and coriander instead.
• Herb stalks have plenty of flavour — freeze coriander and parsley stalks for stock and soups rather than binning them.
• Buy the herb you'll use most as a plant rather than a packet if you have a windowsill. It works out much cheaper.

Common mistakes

• Refrigerating basil — Chilling injury turns it black within a day or two. Counter, in water.
• Sealing herbs in an airtight bag — Condensation collects and they rot rather than wilt.
• Storing herbs wet — Surface water on leaves accelerates decay. Damp cloth around them, not water on them.
• Leaving supermarket pots crowded — Too many seedlings competing in too little compost — they exhaust it and collapse within a fortnight.

Questions people ask