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Growing fresh herbs in your garden, window boxes or even a few flowerpots is a fun summertime activity for children of all ages. Using fresh herbs can also turn a bland or boring meal into one that’s bursting with flavor! It’s best to use fresh herbs right after you pick them or buy them at the market, but that’s not always possible. Follow these three simple steps to keep your herbs fresher for longer.

Fresh herbs in glass with water on table

Step #1

Basil, dill, parsley, cilantro, mint, and other soft herbs should be treated like flowers. Snip the bottoms off the stems and put the herbs in a drinking glass with an inch or two of water. Keep basil at room temperature, but for other soft herbs, cover loosely with a plastic bag and store in the refrigerator. Change the water when it gets cloudy.

Step #2

For herbs like rosemary, oregano, and thyme, wrap in a damp paper towel, then loosely in plastic wrap, and store in your refrigerator’s vegetable crisper drawer.

Fresh rosemary drying on paper towel on table
Frozen greens in clear bags inside freezer drawer

Step #3

For long-term storage, you can freeze herbs. Frozen herbs can last for up to 6 months when properly stored. Here’s how:

  • Wash and dry the herbs well.
  • Spread the individual leaves (or the sprigs of hard herbs like rosemary, oregano, or thyme) on a small tray and then put them in the freezer.
  • When they are frozen solid, move them to an airtight container or resealable plastic bags, label the bag with the date, and then return to the freezer.
  • When you are ready to use your frozen herbs, there is no need to thaw them. Simply remove the amount that you need and replace the container back in the freezer.