How to Keep Herbs Fresh for Longer

Whether it’s basil, chives, or mint – fresh herbs bring flavor to the kitchen, but often wilt just days after purchase. It’s annoying, and part of a much bigger issue: in Germany alone, around 6 million tons of food are thrown away every year. One of the most common reasons, according to consumer surveys? Improper storage.

Since herbs are especially delicate, proper handling is key. These tips are worth knowing

Plan smart, keep fresh longer

If you buy based on mood rather than actual need, you’ll quickly end up with more herbs than you can use. Without proper storage, they’ll start to wilt before you know it.
To avoid that, remove herbs from their packaging right after purchase, trim the stems, and place them in a glass of water – just like you would with cut flowers. Alternatively, wrap them in a damp paper towel and store them in the fridge. Just make sure the towel isn't soaking wet.

Tips for longer shelf life

Water bath: Herbs like parsley and cilantro prefer moisture. Place their stems in a glass of water, cover loosely with a plastic bag, and store them in the fridge. The bag keeps the leaves from drying out and maintains a slightly humid microclimate. Just don’t seal the bag airtight.

Fridge-friendly: Herbs like chives or dill keep best wrapped in a damp paper towel and stored in the crisper drawer of your fridge. Replace the towel every two days for best results.

Not too cold: Basil is especially sensitive and doesn’t belong in the fridge. Keep it at room temperature, well-watered, and out of direct sunlight to avoid leaf damage.

Robust & Mediterranean: Herbs like rosemary, thyme, sage, and oregano come from warmer regions and do not tolerate excessive moisture. It’s best to wrap them in a dry cloth and store them either in the vegetable drawer or at room temperature in a shaded spot.

Big flavor, less waste

With just a few simple steps, you can significantly extend the shelf life of your herbs.

It’s a small change that saves money – and helps reduce food waste.