Fresh herbs have the power to transform even the simplest dishes—adding brightness, depth, and—this time of year— delicious just-picked flavor. But making the most of them requires going beyond cooking. How do you choose the freshest bunch at the store? What’s the best way to store them so they’ll actually last? And can you really grow your own, even in a small space?
This guide answers all those questions and more, starting with the two main types of herbs you’ll use most: soft, tender varieties such as basil, parsley, and cilantro and sturdier, woodier herbs such as rosemary, thyme, and sage. Each behaves differently, from how it holds up to heat to how it should be harvested, prepped, and stored.
With expert advice from the Good Housekeeping Institute—including our garden specialist, our kitchen appliance pros, and our Test Kitchen team—you’ll learn how to shop smarter, store herbs properly, use them with confidence, and keep them growing at home.
Whether you’re snipping from a windowsill pot or grabbing a bunch at the market, consider this your go-to guide for getting more flavor—and value—out of every sprig.
Know Your Herbs
Here’s a smart, flavor-first guide to fresh herbs, with everything you need to know about choosing, pairing, and using both tender leaves and woody stems.
Soft & Tender
Sturdy & Woody
How to Grow Herbs Like a Pro
Q: How can I make sure my herbs thrive outdoors?
A: Growing herbs outdoors is one of the easiest ways to elevate your garden—and your cooking. To get started, choose a sunny spot with well-draining soil, as most herbs thrive in full sun and do not tolerate soggy roots. Herbs also adapt easily to containers or in-ground planting, making them perfect for patios and raised beds or tucked into garden borders.
When deciding what to grow, focus on herbs you actually use. It is far more rewarding to grow what you love to cook with. For beginners, basil, oregano, and parsley are great choices because they are prolific, resilient, and easy to maintain. As your plants grow, give them space for airflow and prune regularly to encourage more production. Harvest before flowering, as growth slows once blooms appear. Many herbs can also be propagated by division, giving you more plants for free.
Finally, extend your harvest by air-drying bundles or using a drying rack for year-round flavor.
Herb Garden Must-Haves
Good for pruning herbs, with fine tips that allow for precise, clean cuts.
A reliable all-purpose pruner, especially useful for woody herbs like rosemary and lavender.
Ideal for digging and dividing herbs, as well as handling a wide range of garden tasks.
Perfect for drying herbs efficiently, helping you preserve your harvest for later use.
Q: Is it possible to grow herbs inside?
A: Yes! A simple pot filled with seeds on a sunny windowsill can do the trick, but all-in-one growing systems are low-effort and can produce a bounty of herbs in a short amount of time. Automated systems like those from AeroGarden and Lettuce Grow (above), which water plants regularly and control lighting, are among the easiest and speediest. These setups help ensure that herbs stay hydrated and receive enough light to thrive with minimal effort. Low-tech options work too: A starter kit such as one from Ferry-Morse is great for germinating seeds before moving them to your garden or flowerpots. With the right setup you can have fresh herbs year-round just steps from your kitchen.
Best Indoor Herb Gardens
How to Harvest Herbs
Ready to enjoy some of the fruits of your labor? It’s best to trim herbs often, from all sides of the plant, to prevent them from flowering, which slows leaf growth. Using clean scissors or snippers, here’s how to harvest various herbs:
- Basil: Harvest from the top of the plant. Remove the stem, not just the leaves, right above the section where two leaves grow.
- Parsley and cilantro: Harvest from the base; choose outer leaves.
- Soft thyme and oregano: Harvest stems right above a leaf pair (avoid woody ones).
- Chives: Harvest about one to two inches above the stem.
How to Shop, Prep, and Store
Q: What do I look for when shopping for herbs?
A: First is color and structure. Leaves should look vibrant and fully hydrated—think deep green for most herbs, without yellowing, browning, or translucent spots. Visual freshness is often tied to flavor intensity, so anything wilted or bruised is already past its peak.
I also check texture. The leaves and stems should feel firm and springy, not limp or sticky. Sliminess or dark patches can signal early spoilage or poor storage conditions.
Aroma is another important cue. If you gently rub or smell the herb, it should release a strong, characteristic scent. That fragrance comes from essential oils, which give herbs their flavor—so a faint or dull smell usually means the herb is older.
Finally, if you’re purchasing herbs in a clamshell, check the packaging conditions. Excess condensation inside containers or damp bunches can speed up decay, and completely dried-out herbs won’t last long either. Ideally they should feel dry to the touch but not dehydrated.
Shopping for herbs at a grocery store versus a farmers’ market requires paying attention to how they’re sold and taking a close look at what you’re getting before you buy.
- At a grocery store, I’m more selective, as herbs there have typically traveled farther and sat longer. I pay close attention to condition, looking for excess moisture, bruising, or wilting, especially in packaged options. Herbs are usually sold in three forms, and each needs a slightly different approach: bunches should look fresh and firm, not wilted, yellowing, mushy, or slimy; clamshells should be free of condensation, crushed leaves, or dark spots; and potted herbs should appear upright and well-watered, not droopy or dried out.
- At a farmers’ market, available herbs have often been harvested very recently, and you can ask the grower when they were picked to gauge freshness. I focus on what looks and smells best in the moment—fresh-cut bunches should be especially fragrant, with vibrant color and lively leaves.
Prep Essentials
Wash herbs right in this compact spinner’s bowl, then spin them to dry. (Wet greens are hard to cut and can turn muddy.)
This cordless whiz chops quickly and evenly—and it’s perfect for pestos, sauces, and dressings.
I’ve been using this manual chopper for years. It’s great for small jobs and offers quick cleanup.
Their long, pointy blades make it easy to snip herbs: plus, they’re sharp, so you can use them for garnishing too.
Storage Smarts
Our Kitchen Lab’s tips for prolonging the life of herbs after harvest and storing any extra.
- Treat most tender types as you would treat cut flowers—store with stems down in room-temperature water.
- Parsley and cilantro can handle the cold; wrap them in damp paper towels, place in a plastic bag, and refrigerate.
- Store sturdy herbs dry, in the fridge, in the clamshells they come in.
- For long-term storage, tie with string and hang in a cool, dry place until dried (a few days to a week).
For more ideas, check out our step-by-step guide to herb storage
How to Use Herbs
Q: Can I eat the stems?
A: There’s more to fresh herbs than the leaves, and you may be throwing out the most nutritious parts! The stems—especially those of parsley, cilantro, and basil—are loaded with fiber and phytonutrients (protective compounds found in plants) and can be chopped up alongside the leaves or simmered in soups. Using the whole herb means more nutrition, less waste, and deeper flavor. Store them properly (see below) to help preserve their vitamins and essential oils, keeping health benefits and flavor at their peak.
Extra Herbs? No problem!
- Toss handfuls of parsley leaves into salad greens.
- Fold chopped cilantro into cooked rice.
- Blitz basil into a vinaigrette or marinade.
- Stir snipped chives or dill into potato and pasta salads.
- Add rosemary or thyme sprigs to veggies before roasting.
Herb Recipes You’ll Love
Fresh herbs can transform a dish, but knowing when and how to use them is key. Tweak your strategy based on the type of herb you’re working with. Added early, sturdy herbs like rosemary and thyme slowly infuse themselves into soups, stews, braises, and baked goods like scones, biscuits, and quick breads, developing deeper and more complex flavors and aromas over time. Prolonged heat, however, dulls the flavor and color of tender herbs such as basil and parsley, so add them at the end of cooking (or as a garnish) to let their vibrant character shine.
Meet the Experts
Debbie Wolfe
Outdoor Gardening Expert
Eva Bleyer
Kitchen & Cooking Lab Reviews Analyst
Kate Merker
Test Kitchen Director
Nicole Papantoniou
Kitchen & Cooking Lab Director
Stefani Sassos, M.S., R.D.N.
Nutrition and Fitness Lab Director
Tina Martinez
Food Producer
Photographs by Mike Garten
Prop Styling by Lis Engelhart
Food Styling by Tina Martinez
