I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.
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I grow my own so I can pick what I need for each recipe. But some times I pick too much or it is the end of the season so I either wrap them in damp paper towels in the fridge, dry them in microwave/oven, or (for basil) make pesto and freeze.
Another great tip, thank you for sharing. We have been doing something similar with our herbs, since this winter. We have a kitchen window over our sink with eastern exposure so there isn’t direct sunlight that comes through. It is enough however to sustain our parsley, cilantro, and the like, in small 8 oz. drinking glasses, with water in them. They last for a good 10 days this way and add some vibrant color to our kitchen, particularly during the grey winter months. I too was an herb killer, now we live in beautiful and sustaining harmony!
This is my go to trick as well when it comes to prolonging the life of store bought herbs. Pretty sure I learned it from Rachael Ray 🙂
For me, cilantro keeps the best with this method. I can usually continue to take from the bunch for up to a few weeks. I have still not mastered basil though! Even if I leave it on the counter, I know the days are limited before it browns. May be the Arizona heat.
try an aerogarden with the herb pods
Must try this tip! I have killed way to many herbs in my day!
I grow my own so I can pick what I need for each recipe. But some times I pick too much or it is the end of the season so I either wrap them in damp paper towels in the fridge, dry them in microwave/oven, or (for basil) make pesto and freeze.
I am a herb killer too esp cilantro. I will have to try this tip.
I don’t cut the stems but just leave them in the jar with a baggie, and in the fridge. Works really well for me!
I seriously think these tips are my favourite posts of all time, anywhere. So helpful!
Another great tip, thank you for sharing. We have been doing something similar with our herbs, since this winter. We have a kitchen window over our sink with eastern exposure so there isn’t direct sunlight that comes through. It is enough however to sustain our parsley, cilantro, and the like, in small 8 oz. drinking glasses, with water in them. They last for a good 10 days this way and add some vibrant color to our kitchen, particularly during the grey winter months. I too was an herb killer, now we live in beautiful and sustaining harmony!
I was told to wrap the herbs in humid kitchen paper and put them in the coolest shelf of the fridge
This is my go to trick as well when it comes to prolonging the life of store bought herbs. Pretty sure I learned it from Rachael Ray 🙂
For me, cilantro keeps the best with this method. I can usually continue to take from the bunch for up to a few weeks. I have still not mastered basil though! Even if I leave it on the counter, I know the days are limited before it browns. May be the Arizona heat.