How to store basil and parsley: methods that work

Do you buy a bunch of basil or parsley, use one sprig and the rest sadly turn black at the back of the fridge drawer? It happens every time. Here you'll find clear rules with numbers, a step‑by‑step method for each herb and quick ideas to use leftovers before they lose colour and flavour.

Quick rules: how long do basil and parsley last

The key fact you need straight away: fresh basil fares better outside the fridge and lasts about 5–7 days if kept by the stems in a glass of water at room temperature; in the fridge it tends to darken in 1–3 days. Parsley will keep in the fridge for 7–14 days if stored by the stems in water or wrapped in a damp cloth.

Essential details: basil hates the cold and wet foliage; parsley is more robust and tolerates cold. Both herbs freeze well when chopped with oil, and that solution lasts for months.

How to store basil — step‑by‑step method

To keep basil leaves green and fragrant, remember that cold is the main enemy. Here’s the method I use when I want fresh leaves for up to a week.

1. Trim about one centimetre from the stems and remove any damaged leaves.
2. Put the bunch in a glass or mug with 2–3 cm of water, like a small bouquet.
3. Place the glass on the kitchen worktop away from direct sunlight and cold drafts.
4. Cover the leaves with a lightweight plastic bag draped over without sealing (an open bag); this creates a humid microclimate.
5. Change the water every 48 hours and trim the stems again every 2–3 days.

If you have to put basil in the fridge, dry the leaves thoroughly, wrap them in dry kitchen paper and place them in an airtight container: they will last 1–3 days but may blacken.

How to store parsley and sturdier herbs

Parsley, coriander and thin‑leaf herbs keep best in the fridge, while woody aromatic herbs (rosemary, thyme, sage) will last longer stored in a jar or dried.

Practical method for parsley and coriander:

• Trim 1 cm from the stems and put the bunch in a jar with water.
• Cover the leaves with a plastic bag or cling film and put the jar on a fridge shelf (not in the coldest drawer).
• Change the water every 3 days.

Alternative: wrap the leaves in a slightly damp cloth, place them in a resealable bag and press out the air. This technique keeps them fresh for 7–10 days. You can hang woody herbs upside down or store them in jars without water.

What to do with leftovers before they blacken

If you won't use the herbs in the next few days, turn them into something straight away. Here are concrete, quick options:

• Quick pesto: blend basil, pine nuts or walnuts, Parmesan and oil; store in the fridge for 3–4 days or freeze in portions.
• Herb cubes: chop parsley or basil, mix with oil and put into ice cube trays; freeze them and then add directly to sauces.
• Herb butter: soften butter, mix in the chopped herbs, roll in baking paper and freeze; portions ready for meat or bread.
• Flavoured oils: fill a jar with herbs and cover with oil; in the fridge it will keep for days and the oil will take on the flavour.
• Drying: for rosemary and thyme, tie them and hang them upside down; once dry, crumble them and store in a jar.

Each option preserves the aroma and helps you avoid waste. For ideas on how to substitute or use different herbs in recipes, check our guide to Ingredient substitutions for cooking: the practical list that works.

Frequently asked questions

Can basil go in the fridge?

Basil does poorly at temperatures below 10 °C: the cold causes black spots and limp leaves. If you have no choice, put it dry in a container, but expect only short storage. It's better to keep it by the stems in water at room temperature, changing the water regularly.

How long does parsley last in the fridge?

Well‑stored parsley in the fridge generally lasts between 7 and 14 days: the stem‑in‑water method covered with a bag or the damp cloth in a bag extend freshness. Avoid areas of the fridge that are too damp or icy.

Can I freeze herbs?

Yes. The best method is to chop them and mix with oil or water, then pour the mixture into moulds for cubes and freeze. The cubes last for months and retain flavour for soups, sauces and dressings; the texture of fresh leaves, however, loses crispness.

Why does basil turn black after washing it?

Basil leaves are delicate: prolonged exposure to water and cold encourages oxidation and chlorosis, causing dark spots. Wash basil only just before use, dry it carefully and store the bunch dry or in water, not wet in the fridge.

One step to take now

Choose one of the techniques above and apply it straight away to the bunch you have in the kitchen: trim the stems, put them in water or make the herb and oil cubes. If you want to turn saved recipes into practical, quick meals, take a look at Too many saved recipes? Cook just one tonight and at Combine ingredients from three recipes and make the shopping list to decide what to cook with the herbs you’ve saved.

Happy prepping: a little attention to storage gives you aroma and flavour for days instead of waste.