Growing herbs is often the easy part. The harder part is knowing when to harvest them, how much to cut, and what to do with them before they wilt in the refrigerator.

The good news is that fresh herbs can be used in salads, sauces, dips, beverages, marinades, and everyday cooking. Even a few containers on a patio can provide enough herbs to enjoy throughout the season.

Harvesting Herbs Without Damaging the Plant

Most herbs benefit from regular harvesting once they are established.

Basil should be cut just above a pair of leaves so the plant branches out and becomes fuller. Parsley is best harvested by cutting outer stems near the base of the plant. Cilantro should be harvested often before hot weather causes it to bolt.

Mint, oregano, thyme, rosemary, and chives can be trimmed throughout the growing season as needed.

As a general rule, avoid removing more than one-third of the plant at one time. Regular harvesting encourages healthy growth and helps keep plants productive throughout the season.

Helpful Tools: Herb Pruning Scissors, Mesh Harvesting Basket

Washing, Drying, and Storing Fresh Herbs

Fresh herbs should be washed before use to remove dirt, dust, and insects.

Fill a bowl with cool water and gently swish the herbs around. Remove the herbs and dry them thoroughly. A herb/salad spinner is one of the easiest ways to remove excess moisture without damaging delicate leaves.

How you store herbs afterward depends on the type of herb.

Tender herbs such as parsley, cilantro, dill, mint, and tarragon tend to stay fresh longer when treated like a bouquet of flowers. Trim the ends of the stems, place them in a jar with a small amount of water, and store them in the refrigerator. A loose cover over the top can help retain moisture while still allowing some airflow.

Basil is a little different. It prefers room temperature and can turn dark or wilt more quickly in the refrigerator. Place basil stems in a jar of water and keep them on the kitchen counter away from direct heat. Change the water every few days as needed.

Hardier herbs such as rosemary, thyme, oregano, sage, and marjoram prefer a drier environment. After washing and drying, wrap them loosely in a slightly damp paper towel and place them in a storage container or resealable bag in the refrigerator.

Most fresh herbs can last one to three weeks when stored properly. Parsley, cilantro, dill, and rosemary are often among the longest-lasting, while basil, mint, oregano, thyme, and sage typically stay at their best for about one to two weeks.

Helpful Tools: Herb Washer/Spinner, Glass Storage Containers, Mason Jars

When to Add Herbs While Cooking

Not all herbs are added to recipes at the same time.

Tender herbs such as basil, parsley, cilantro, dill, and mint are best added near the end of cooking. Their flavor is brightest when exposed to less heat.

Hardier herbs such as rosemary, thyme, sage, and oregano hold up well during longer cooking times and can be added earlier in soups, sauces, roasts, and slow cooker meals.

A simple rule to remember is that tender herbs are usually finishing herbs, while woody herbs are cooking herbs.

Helpful Tools:  Measuring Cup, Magnetic Measuring Spoons

Herbs That Work Well in Salads

Fresh herbs can completely change the flavor of a simple salad.

Basil pairs beautifully with tomatoes, mozzarella, and pasta salads. Parsley works well in grain salads and vegetable salads. Dill is excellent in cucumber salads. Mint adds freshness to fruit salads and Mediterranean-inspired dishes. Cilantro works especially well in taco salads and southwest-style meals.

Even a small handful of fresh herbs can make a simple salad feel more vibrant and flavorful.

Helpful Tools: Herb Scissors, Herb Stripper

Herbs That Work Well in Sauces

Fresh herbs are often the star ingredient in simple sauces.

Basil is commonly used in pesto and tomato sauces. Parsley is the main ingredient in chimichurri and works well in vinaigrettes. Cilantro adds flavor to salsas and green sauces. Dill is a favorite for yogurt sauces and seafood dishes. Oregano pairs naturally with tomato-based sauces and marinades.

Fresh herbs can transform basic ingredients into sauces that taste bright and homemade.

Helpful Tools: Mortar and Pestle, Whisk Set, Herb Mincer 

Herbs That Work Well in Dips and Spreads

Fresh herbs can turn a simple dip into something special.

Dill mixed with sour cream or Greek yogurt creates an easy vegetable dip. Parsley and chives work well in cream cheese spreads. Basil can be blended into sandwich spreads or pesto. Cilantro pairs nicely with avocado-based dips.

Fresh herbs can also be mixed into softened butter for bread, vegetables, potatoes, and grilled meats.

Helpful Tools: Mini Food Processor, Chilled Dip Serving Bowl

Herbs That Work Well in Beverages

Mint is one of the easiest herbs to use in drinks.

Add fresh mint to iced tea, lemonade, fruit-infused water, mocktails, or cocktails. Basil works surprisingly well with strawberries, lemons, and sparkling water. Rosemary can be used as a garnish for sparkling beverages and summer drinks.

Fresh herbs add flavor without relying on syrups or artificial ingredients.

Helpful Tools: Steel Muddler, Infuser Beverage Pitcher

Freezing Herbs for Later

If your herb garden produces more than you can use, freezing is a great option.

Most soft herbs freeze very well.

Wash and dry the herbs thoroughly. Finely chop the herbs and place them into an ice cube tray.  Cover the herbs with a small amount of olive oil and freeze.  A silicone tray is easier to pop cubes out.

Once frozen, transfer the cubes to a freezer-safe container or bag. The cubes can be added directly to soups, sauces, sautéed vegetables, pasta dishes, and slow cooker recipes.

Basil, parsley, cilantro, oregano, dill, and chives all freeze particularly well this way.

Mint can also be frozen, although many people prefer freezing mint in water rather than olive oil since it is commonly used in beverages.

Rosemary and thyme can be frozen in olive oil cubes, but they also freeze well as whole sprigs.

Helpful Tools: Silicone Ice Cube Tray, Freezer Containers

Quick Guide: Which Herb Should You Use?

Basil works well in pesto, pasta sauces, tomato dishes, and salads.

Parsley is excellent in chimichurri, soups, potatoes, and grain bowls.

Dill pairs well with cucumbers, seafood, yogurt dips, and potatoes.

Mint is ideal for beverages, fruit salads, and Mediterranean dishes.

Cilantro works beautifully in tacos, rice bowls, salsa, and southwest-inspired recipes.

Oregano is commonly used in pizza sauce, marinades, and Italian dishes.

Rosemary is excellent with roasted vegetables, chicken, and potatoes.

Thyme works well in soups, stews, and roasted meats.

Related Herb Gardening Guides

If you’re growing herbs in containers, you may also enjoy these guides:

Growing Fresh Herbs in Patio Containers

Herbs That Grow Well Together in Containers

How to Trim and Store Fresh Herbs

Growing Herbs in Water

Herbs to Avoid Growing Around Pets

Inexpensive Kitchen Game Changers

Gigi Says

One of the nicest things about growing herbs isn’t saving money at the grocery store. It’s being able to step outside, snip a few fresh leaves, and add a little extra flavor to dinner. You don’t need a large garden to enjoy fresh herbs. A few containers on a patio can provide enough basil, parsley, mint, and oregano to use throughout the summer, and once you start using fresh herbs regularly, it’s hard to go back.