How to Keep Herbs in the Fridge Longer

As an Amazon Associate we earn from qualifying purchases.

Learning how to keep herbs in the fridge longer can keep a bunch of cilantro or a sprig of thyme from ending up in the compost bin after a few days. Fresh herbs lose water and their stems soften, so the storage steps aim to keep the cut ends supplied and the leaves from rotting. University extension programs describe two simple approaches: standing the herbs in water, and wrapping them in a damp towel. This guide covers both methods, explains the reasoning behind them, and shows where the evidence stops.

Quick answer

Trim the stems, stand the herbs in a glass with about an inch of water, and cover them loosely.
Change the water every day, the routine Penn State Extension describes for the glass method.
For the damp towel method, wrap the sprigs in a damp paper towel, place them in an opened bag or container, and refrigerate.
Both sources describe storage lasting up to about one week, so plan to use the herbs within that window.

Why fresh herbs wilt so quickly

Penn State Extension explains that herbs are the fragrant leaves of plants and that they “have a high water content and contain strongly scented compounds and essential oils.” Those oils give herbs their flavor, and the same article notes that damage to leaves or stems can release them and cause a loss of flavor and aroma. That is why the article advises careful handling and why the storage methods below focus on keeping the herbs hydrated and undamaged.

Both methods follow from the same idea. A cut herb keeps losing water, so one approach supplies water through the stem. The other keeps the leaves damp without soaking them. The open wording in the storage instructions reflects a second concern: moisture that is trapped rather than allowed to move can work against the herbs, which is why the damp towel method calls for an opened bag or container.

Method one: stand the herbs in water

The water-glass method is the one Penn State Extension describes first. Its steps are direct: “Begin by trimming the stems and placing the herbs in a glass with an inch of water. Use a plastic bag to loosely cover the herbs in the glass, allowing for air circulation. Place the covered glass in the refrigerator and change the water every day.” The loose cover and the air circulation it allows are the key details. A tight seal is not part of the instruction.

Illinois Extension describes the same approach for oregano, advising that you “snip off the ends of the stems and place stem-down in a glass with an inch of water in the refrigerator.” Stem-down placement keeps the cut ends in the water. Trimming the stems first is the first step in both sources, so it is worth doing before the herbs go in the glass.

Method two: wrap in a damp paper towel

The second method is the damp towel. Illinois Extension describes it for oregano: “wrap the oregano sprigs in a damp paper towel, put in an opened plastic bag or container and keep in the refrigerator for one week.” The source specifies an opened bag or container, and this article follows that wording rather than suggesting a sealed bag.

The towel should be damp, which the source describes, rather than wet. Lay the sprigs on the towel, fold it loosely around them, and place the bundle in the opened bag or container before it goes in the refrigerator. Because the source gives a one-week window for this method, plan to use the herbs within that time.

Preparing herbs before they go in the fridge

Preparation matters, and Penn State Extension gives specific guidance. The article recommends rinsing herbs “without soap or detergent, under cool running water and then shaking off the excess moisture.” It also advises avoiding herbs that are discolored or damaged when you buy them, because damage can affect flavor and storage before you even get the herbs home.

Handle the leaves gently. According to Penn State, rough handling can damage leaves and stems and release the volatile oils that carry flavor and aroma. Shake off the rinse water before storing, so the herbs do not sit in extra moisture inside the container. Those two steps are the preparation the source describes, and they apply to both methods above.

How long herbs keep in the fridge

Penn State Extension states that “fresh herbs may store nicely in the refrigerator for up to a week if you take a few simple preparation steps.” Illinois Extension gives the same one-week window for the damp towel method. Neither source treats one week as a guarantee. It is a realistic planning window for herbs that were fresh when you stored them, and it applies to the herbs both sources discuss.

The preparation steps are the part you control. Trimming, rinsing gently, drying, and choosing the right container are the actions the two sources recommend. Following them in order gives the herbs the best chance of reaching the upper end of the one-week range.

Freezing when the fridge is not enough

If you cannot use the herbs within a week, freezing extends storage further. Penn State Extension advises starting with herbs at their peak of freshness and says that “frozen herbs should be used within three to six months.” The same article adds that “because of changes in texture, frozen herbs work best added to cooked dishes.”

That texture note shapes how you use frozen herbs. Penn State does not describe a particular freezing container or method, so this article does not recommend one. For drying instead, Illinois Extension notes that “drying concentrates the flavor of herbs,” which is a different trade-off than freezing. If you want to compare options, read how to preserve herbs in oil or how to dry herbs from your garden.

If you are picking herbs from your own garden rather than buying them, how to harvest herbs covers harvesting for the plants you grow. The storage methods in this article apply to herbs at any stage of freshness, though the sources emphasize starting with fresh material.

What we could not verify

We did not find a single lifespan chart that covers every herb in the refrigerator. The two pages we opened describe general windows and a one-week storage period, and we did not extend those figures to individual herbs without a source that names them. Readers who want precise numbers for parsley, cilantro, mint, or rosemary should check the current guidance from their local extension office.

We also limited this article to two extension pages. Other pages surfaced in search but could not be used. Two returned a redirect or a forbidden status when checked on 2026-10-27, and several were commercial blogs. The advice here is consistent across the two pages, but a wider review would add more detail.

What the sources do not say

The sources we opened do not give a firm refrigerator recommendation for basil, so this article does not give one. They also do not give a single timeline that combines the water method and the towel method for every herb. Where a method is described for one herb, such as oregano, we present it as that source’s guidance and do not extend it to all herbs without support.

How we chose

We started with university and state extension websites because they publish storage advice without selling products. We opened each candidate page, kept only the ones that returned a successful status on 2026-10-27, and copied wording that supports each claim. Quotes in this article are taken from the pages as fetched. We did not use commercial kitchen blogs as the basis for any claim, even when they described similar methods.

Frequently asked questions

Should I rinse herbs before putting them in the fridge?

Penn State Extension recommends rinsing herbs under cool running water without soap or detergent, then shaking off the excess moisture. Dry the herbs well before they go into storage, since the source’s steps include shaking off the water.

Is a sealed plastic bag a good way to store herbs?

The damp towel method in the Illinois Extension source calls for an opened bag or container. The Penn State water method uses a plastic bag only as a loose cover. Both sources describe loose or open containers rather than sealed ones.

How long will herbs last in the fridge?

Penn State Extension says fresh herbs may store nicely in the refrigerator for up to a week with the preparation steps described above. Illinois Extension gives one week for the damp towel method. Treat that as a planning window, not a guarantee.

Can I freeze herbs instead?

Yes. Penn State Extension says frozen herbs should be used within three to six months and work best in cooked dishes because texture changes after freezing.

Does the fridge method work for every herb?

The sources we opened describe these methods for herbs in general and for oregano specifically. They do not provide a firm refrigerator recommendation for basil, so check the basil guidance separately before storing it.

Sources

Penn State Extension, “Enhance the Flavor of Food with Herbs,” https://extension.psu.edu/enhance-the-flavor-of-food-with-herbs (opened 2026-10-27)
University of Illinois Extension, “Enhance and flavor your food with fresh oregano,” https://extension.illinois.edu/blogs/simply-nutritious-quick-and-delicious/2023-06-02-enhance-and-flavor-your-food-fresh-oregano (opened 2026-10-27)
University of Illinois Extension, “Preserving: Herbs,” https://extension.illinois.edu/herbs/preserving (opened 2026-10-27)