How to Store Fresh Herbs
Treat soft herbs like a bouquet — trim the stems and stand them in a jar of water. Wrap woody herbs in a damp towel in the fridge. Basil is the one exception: keep it on the counter.
There are two kinds of herbs
Soft, tender herbs — parsley, cilantro, dill, mint, basil — and woody, hardy ones like rosemary, thyme and oregano. They want to be stored differently.
Soft herbs: like flowers
Trim the ends, stand them in a glass with an inch of water, and drape a loose bag over the top. Refrigerate, and change the water when it clouds. They'll stay fresh one to two weeks instead of two days.
Basil is special
Cold turns basil black. Keep it on the counter, stems in water like a little bouquet, out of the fridge entirely.
Woody herbs: a damp towel
Roll rosemary, thyme or oregano in a slightly damp paper towel, tuck the bundle in a bag, and refrigerate.
Wash herbs only when you're about to use them. Wet herbs sitting in storage rot fast — moisture is the enemy until the moment you cook.