Want your fresh herbs to last longer than a week? Of course you do! Treat your “soft” herbs like a bouquet of flowers, fill a glass with water, trim the ends and place the herbs in the glass. Put the glass in the refrigerator and cover with a plastic bag, change the water they are stored in every few days. “Soft” herbs include coriander, parsley and dill.
“Hard” herbs (those with woody hard stems) such as rosemary, thyme and sage do better loosely wrapped in a damp paper towel in your crisper. Basil is best stored using the bouquet method at room temperature without a plastic cover. Basil does best at room temperature as it’s leaves turn dark when refrigerated.