Fresh herbs can add a tremendous amount of flavor to a meal, but they can also spoil quickly if they are stored the wrong way. Different herbs do best with slightly different storage methods.

Parsley and Cilantro

Trim a small amount from the bottom of the stems and place the herbs upright in a glass or jar with about an inch of water, almost like a bouquet of flowers. Loosely cover the tops with a plastic bag and place them in the refrigerator. Change the water every few days.

Basil

Basil generally prefers room temperature. Trim the stems and place the basil in a glass of water on the kitchen counter. Keep it out of direct sunlight. Refrigerating basil can sometimes cause the leaves to darken.

Rosemary and Thyme

Wrap these sturdier herbs loosely in a slightly damp paper towel and place them inside a resealable bag or container in the refrigerator. Avoid soaking the herbs.

Chives and Green Onions

Wrap them in a slightly damp paper towel and store them in a sealed container or bag in the refrigerator. Green onions can also be placed upright in a small amount of water.

Wash Them at the Right Time

Unless the herbs are very dirty, it is often better to wash them shortly before using them rather than before storage. Extra moisture can encourage mold and spoilage. If you do wash herbs first, dry them thoroughly.

Freeze Extra Herbs

If you have more herbs than you can use, chop them and freeze them in an ice-cube tray with a little water, olive oil, or broth. The frozen cubes can be added directly to soups, sauces, and cooked dishes.

With a little care, fresh herbs can often stay usable much longer, which means less food waste and more flavor available when you need it.