Dried Herbs They may look pretty sitting out on your counter, but the best way to store dried herbs is in a cool, dark place — like inside a cabinet. They’ll retain their flavor much longer that way.
Basil To keep basil fresh as long as possible (warning: it can be difficult, no matter how hard you try!), store it loosely packed in an airtight container. Keep a small damp piece of paper inside the container. Basil doesn’t like to be cold, so store it on the counter.
Parsley & Cilantro Cut off the bottom tips of the stems and store in a jar of water, like you would with a bouquet of flowers. Keep the leaves dry. Change the water every few days, and use within two weeks.
Fresh Thyme, Rosemary & Chives Loosely wrap in plastic wrap. Store in a compartment on the refrigerator’s door.
Fennel No need to refrigerate if you plan on using within a few days. Instead, keep upright in a cup of water.