Most herbs die in three days. Yours don't have to.
The two-method rule
Soft herbs (parsley, cilantro, dill, basil):
- Trim the stems. One centimetre off the bottom.
- Stand them in a glass with 3 cm of cold water.
- Parsley and cilantro: loosely cover with a plastic bag. Fridge.
- Basil: skip the fridge. Counter, room temperature.
Firm herbs (rosemary, thyme, sage, chives):
- Wrap loosely in a barely damp paper towel.
- Slide into a zip-lock or container. Fridge.
What kills herbs fast
- Excess moisture — wet bag = rot.
- Too little moisture — they dry out.
- Basil in the fridge — cold destroys it.
How long they keep
| Herb | Method | Expected life |
|---|---|---|
| Parsley | Water glass, fridge | 12–14 days |
| Cilantro | Water glass, fridge | 10–14 days |
| Basil | Water glass, counter | 7–10 days |
| Rosemary | Damp towel, fridge | 14–21 days |
| Thyme | Damp towel, fridge | 14–21 days |
| Chives | Damp towel, fridge | 7–10 days |
90 seconds of setup. Two weeks of herbs.
