Different herbs play by different rules.
Basil, Parsley, and Cilantro
Treat basil parsley and cilantro like a bouquet of flowers: Just trim the ends, place in a glass with an inch or so of water, and place on the counter at room temperature. Beware the leaves will turn dark, but they will stay fresh from 3 to 5 days.
Chives, Thyme, and Rosemary
Other herbs, like chives, thyme, and rosemary, require a slightly different approach. Wrap them loosely in plastic wrap and place them in the warmest part of the refrigerator; one of the compartments in the door works perfectly. You don’t want to wrap the herbs tightly or the trapped moisture may cause them to mold prematurely. Adding a dry paper towel will help to absorb unwanted moisture.
How to Dry Fresh Herbs
Always rinse herbs just before cooking time. If you have more fresh herbs than you can use, dry them. Place the leaves on a plate and set aside in a cool, dry place for several days. Then store them in a resealable container in the refrigerator.
When your herbs have gone south.
The leaves will turn dark or brittle, or/and the stems begin to show traces of mold.
Eat Well, Live Well
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