Great question — herb storage is all about controlling moisture and air, and the method depends on which herb you're dealing with. Tender herbs (basil, cilantro, parsley, dill) are like fresh flowers. Trim the stems, set them upright in a glass or jar with an inch of water on the counter or in the fridge, and loosely cover the leaves with a plastic bag. They'll stay perky for 1–2 weeks. Change the water every few days. Hardy herbs (rosemary, thyme, oregano, sage) are tougher. Wrap them loosely in a damp paper towel, then slip the whole bundle into a plastic bag in the fridge. They'll keep for 2–3 weeks. The key is that damp-but-not-wet balance — too much moisture and they'll rot. Why this works: Tender herbs wilt because they lose water fast, so keeping the stems in water replaces what they're losing. Hardy herbs are already waxy and don't wilt as easily, so they just need humidity and cool air. Plastic keeps moisture around them without trapping condensation that breeds mold. A small pro tip: wash herbs just before you use them, not when you store them — extra moisture shortens their life.
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