The short answer
Soft herbs go in a glass of water like flowers, loosely covered. Salad leaves go in a box lined with kitchen paper, which absorbs the water that makes them slimy.
- Soft herbs (coriander, parsley, basil, mint): trim the stems, stand them in a glass of water, cover loosely with a bag. Basil stays on the counter, the rest go in the fridge.
- Hard herbs (rosemary, thyme, sage): wrap in a barely damp piece of kitchen paper in a box.
- Salad leaves: line a lidded box with kitchen paper, put the leaves in loosely, change the paper when it is damp.
- Do not wash anything until you use it. Surface water is what starts the rot.
What will ruin it
Basil in the fridge turns black within a day or two. It is the one herb that must stay at room temperature.
Why it works
Leaves wilt because they lose water, and they rot because they sit in it. Giving the stems water and giving the leaves somewhere for excess moisture to go deals with both.
Tipking is general household information, not professional advice. Test anything on a hidden patch first. Full disclaimer.
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