How-to
Fresh herbs in the fridge: a jar-and-water method for soft herbs, a damp-towel method for woody ones, and where the advice on basil splits.
Parsley, dill and mint want a glass of water; rosemary and thyme want a damp towel. Treating both families the same is the quickest route to a slimy crisper drawer, and basil is the one herb where the advice disagrees.
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Fresh herbs fall into two groups. Soft herbs, such as cilantro, dill, mint and parsley, have tender stems and delicate leaves. Hardy herbs, such as rosemary, thyme, sage and oregano, have woody stems and tougher leaves.
The group decides the container. Soft herbs treat the fridge like a vase, with stems in water. Hardy herbs prefer moisture held gently against them, without standing water.
Opinions differ. Rinsing adds moisture, which can speed decay, yet unwashed leaves may carry bacteria that cause rot. Either choice works if one rule holds: nothing goes into storage wet. Leaves that stay soggy turn slimy, and leaves that dry out completely brown.
Whichever route you take, pick off any discolored leaves before storing so they do not spoil the rest of the bunch.
The method works like a bouquet: stems in a little water, leaves dry and covered. Keep the jar out of the coldest spots, such as the back of the top shelf, where herbs can freeze and turn mushy. The best herb saver page compares ready-made versions of this setup by water fill line, venting and lid design.
Hardy herbs are more forgiving, and left in their store packaging they usually outlast soft herbs. A damp towel and a bag make them last longer still.
Advice on basil splits. One page says never to refrigerate it, because the leaves bruise and turn black. Two others list it among the fridge herbs at up to one week. With that uncertainty, use basil first.
Expect roughly one to three weeks, depending on the herb and the method. Basil is the shortest at about one week on every chart; the pages disagree on which of the other herbs lasts longest. Hardy herbs left in their store packaging still tend to outlast soft herbs. Changing the water, trimming stems and keeping tender leaves covered all help soft herbs hold up.
Discard a bunch when leaves turn dark and slimy, stems show mold or the smell turns off. Freezing and drying are the routes to making fresh herbs last once the fridge window closes.