After you buy or receive your fresh herbs, pop them in the fridge. Give the leaves a good rinse under cold water, then wrap them in a few sheets of damp paper towel or a sandwich bag. Keep this in your fridge's vegetable drawer. This method keeps your herbs fresh for about a week. You can also freeze or dry the leaves if you prefer.

Keeping fresh herbs fresh for longer

You've got two main ways to keep your fresh herbs for a long time: freezing or drying. Just remember, the longer you store them, the more their quality will go down. We suggest not keeping herbs for more than a year.

Freezing

There are two ways to freeze fresh herbs. The first way is to freeze them whole. Rinse the herbs well under cold water and let them dry completely. It's important to place the herbs separately in the freezer so they don't stick together and get damaged when you take them out. Once they're fully frozen, you can store them in an airtight freezer bag with a date label. This way, your herbs will stay good for a year.

Another method is to chop the herbs first and then store them in an ice cube tray or muffin tin filled with water. This way, the herbs will last for about six months. This is a shorter period because they've been chopped, which makes them lose their flavor faster. A cool benefit, though, is that you can easily grab just the right amount you need for a dish straight from the freezer.
When you're ready to use your frozen herbs, it's best not to thaw them. Just toss them into the pan while they're still frozen. The leaves tend to lose some of their flavor quickly, so adding them directly to your dish helps keep most of that delicious taste intact.

Drying

There are a few different ways to dry your herbs. It's super important to keep the temperature as low as possible, otherwise, you might lose a lot of that delicious flavor during the drying process. The quickest way to get your herbs dry is by using the microwave or oven. Just spread your herbs out on a piece of kitchen or baking paper, then pop another sheet on top. Let them dry for three to five minutes in the microwave at 600 Watts, or in a convection oven at 30 to 40 degrees Celsius. Make sure to keep a close eye on your microwave or oven, as the drying time can vary depending on the herb and your appliance.

If you've got a bit more time for drying, you can also spread the herbs out on a piece of paper and let them dry in a warm, dry, and dark spot. An attic or near a heater works perfectly for this. Just let them air dry for 1 to 2 weeks.
Once dried, store your herbs in a tightly sealed jar. They'll stay good for 6 to 12 months this way.