The best way to store fresh herbs
For parsley or cilantro, rinse, dry the leaves, trim the stem ends, and stand the stems in a little water in the refrigerator with a loose cover. For compact storage, wrap suitable herbs loosely in a barely damp towel and place in a perforated bag.
On this page
Leaves need humidity without sitting in a puddle. A jar supports upright tender stems, while a towel makes a compact option for herbs such as thyme or rosemary. These methods focus on small refrigerated bunches. Basil behaves differently and can darken in the refrigerator; the linked extension guidance discusses its quality needs separately.
Which method should you use?
Materials and equipment
1 small bunch parsley or cilantro
Materials
Equipment
- Clean jar
- Clean towel
- Loose produce bag
- Scissors or knife
Keep leaves above the water and leave room between stems.
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Before you start
- Rinse herbs under running water and use clean storage materials.
- Store perishable herbs at 40°F or below; follow package refrigeration instructions.
- Discard moldy or slimy herbs. Fresh appearance alone does not establish food safety.
Refrigerated stems in water method
Sort and wash
Remove damaged leaves, rinse under running water, and dry the leaves gently.
Look for Sound leaves without surface droplets.
Trim and stand
Trim stem ends and put stems in a clean jar with a little water, keeping leaves out of the water.
Look for Only stem ends are immersed.
Cover loosely and chill
Loosely cover the leaves and refrigerate. Avoid packing the jar tightly.
Look for Leaves have space and are protected from drying.
Check before use
Refresh dirty water, remove deteriorating material, and rinse as needed before use. Do not promise a fixed shelf life for an aging bunch.
Look for No slime, mold, or stagnant water.
Fix common problems
Sealing soaking-wet leaves into a crowded bag and forgetting them until they turn slimy.
Wet leaves? Dry the bunch and replace the saturated towel or pooled water.
Wilted but otherwise sound? Use promptly in a cooked dish if suitable; do not try to rescue moldy or slimy herbs.
Common questions about this method
Does this guarantee herbs last weeks?
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Loose towel wrapAbout 5 min to prepare
For one small bunch of herbs suited to refrigeration, remove damaged material, rinse, and gently dry the leaves. Wrap loosely in a barely damp towel and place in an open or perforated bag in the refrigerator. Replace saturated wrapping and discard spoiled herbs; this is not a guaranteed shelf life.
Preparation
1 small bunch
Materials
- 1 small bunch herbs suited to refrigeration
- Clean water to dampen a towel
Equipment
- Clean paper towel or cloth
- Open or perforated food-storage bag
Use a towel that feels barely damp, not one that drips when squeezed.
Sort and rinse
Discard damaged material and rinse. Shake off water and gently dry the leaves.
Look for Clean herbs without heavy droplets.
Wrap loosely
Arrange in a barely damp towel and fold loosely rather than compressing.
Look for Space around the stems and leaves.
Refrigerate
Place in an open or perforated bag in the refrigerator. Keep separate from raw seafood or meat.
Look for Humidity without a sealed puddle.
Inspect and use
Check the towel and herbs as you use them. Replace dirty or saturated material and discard spoiled herbs.
Look for Usable leaves without slime or mold.
Adapt to your setup
Sources behind the method
Evidence status: Based on the linked sources. Best Way has not physically tested this method.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Based on the linked sources. Best Way has not physically tested this method.
Updated 2026-09-05. Added refrigerated stem-in-water and towel-wrap methods, with herb-specific storage limits. Read our testing standards →
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