If you want to store your fresh herbs so that they last as long as possible, there’s one important thing you need to know. There are actually two types of herbs – soft herbs and hard herbs – and each kind needs to be stored in a different manner.
For soft herbs with tender stems, like parsley, cilantro and tarragon, you’ll want to store them as you would a bouquet of flowers. Trim the base of their stems and put the herbs in a fresh glass of water. Then store that glass in the fridge, changing the water when it starts to cloud.
For hard herbs with woody stems, like rosemary, oregano, marjoram and thyme, you should wrap them first in a damp paper towel, then loosely in plastic wrap. Then store them in your refrigerator’s crisper.
Read more over at Food 52’s The Best Ways to Store Fresh Herbs.