Storing basil vs other fresh herbs
| Herb | Best storage | Keeps |
|---|---|---|
| Basil | Stems in water, on the counter | Up to ~2 weeks |
| Parsley, cilantro, mint | Stems in water, loosely bagged, in the fridge | 1-2 weeks |
| Rosemary, thyme (hardy) | Wrapped in a damp towel in the fridge | 1-2 weeks |
Basil is the one herb most people store wrong, and the fix is simple. As a quick answer: store fresh basil like cut flowers, with the stems in a jar of water on the counter, not in the fridge. Cold turns basil black, so the refrigerator is the worst place for it. Done right, basil keeps for up to two weeks.
Why not the fridge?
Basil is a warm-season plant and is sensitive to cold. Below about 50°F (10°C), the leaves develop black, slimy patches within a day or two. That is why a bunch of basil that looked perfect in the shop collapses overnight in the fridge. Other soft herbs like parsley and cilantro handle the fridge fine; basil is the exception.
The counter-bouquet method
- Trim a little off the stem ends with a clean knife.
- Stand the stems in a jar with an inch or two of water, like flowers.
- Keep it on the counter, out of direct sun and away from heat.
- Loosely drape a bag over the leaves to slow moisture loss (optional).
- Change the water every couple of days.
Kept this way, basil often stays fresh for up to two weeks, and the stems may even begin to root, which leads neatly into regrowing herbs from cuttings.
Do not wash until you use it
Washing basil before storage traps water on the leaves and speeds up rot. Keep it dry and only rinse the leaves you are about to use.
What about other herbs?
Hardy and soft herbs other than basil store differently, as shown in the table above. For longer-term keeping of any herb, freezing preserves soft herbs best and drying suits woody ones, covered in how to freeze herbs and how to dry herbs at home.
If you grew it yourself
If the basil came from your own plant, harvesting little and often keeps it producing, and the same gentle handling applies. To keep a supermarket plant alive rather than just storing cut stems, see how to keep supermarket basil alive.
If you are storing herbs, also read
These guides cover freezing, drying, and even regrowing herbs from the stems you store.
Common questions
How do you keep fresh basil fresh longer?
Trim the stem ends and stand them in a jar with an inch or two of water on the counter, like a bouquet. Keep it out of direct sun, loosely cover the leaves, and change the water every couple of days. It stays fresh for up to two weeks.
Should you store basil in the fridge?
No. Basil is cold-sensitive and the leaves blacken and go slimy below about 50°F (10°C). The counter, not the fridge, is the right place for fresh basil.
Should I wash basil before storing it?
No. Wash basil only just before you use it. Storing it wet encourages rot, so keep the leaves dry until the moment you need them.
Why does my basil turn black?
Almost always cold damage from the fridge, sometimes bruising. Keep basil at room temperature and handle it gently, and the blackening usually stops.
Related guides
How to dry herbs at home (air, oven, dehydrator)
Drying is the best way to preserve woody herbs like rosemary, thyme, and oregano. Here are three methods, the temperatures to use, and which herbs to skip.
How to freeze herbs without losing flavor
Freezing beats drying for soft herbs. Chopped into oil-filled ice cube trays or frozen whole, basil and parsley keep far more of their fresh flavor.
How to regrow herbs from cuttings (basil, mint, rosemary)
Many herbs root from a simple stem cutting in a glass of water. It is the cheapest way to turn one plant, or a supermarket bunch, into many.