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You can store parsley and cilantro in the refrigerator to keep them fresh for weeks if you do it right.
Both herbs are delicate, and they wilt fast when moisture and airflow aren’t balanced properly.
The good news is that storing parsley and cilantro in the refrigerator is simple once you know which method suits your herbs best.
In this post, we’ll walk through exactly how to store parsley and cilantro in the refrigerator, the best ways to keep them crisp, and the mistakes that turn them slimy.
How to Store Parsley and Cilantro in the Refrigerator
How you store parsley and cilantro in the refrigerator depends on whether the herbs are soft-stemmed or hard-stemmed.
Cilantro and flat-leaf parsley have tender stems, while curly parsley sits somewhere in between.
That difference matters when you decide between the jar method, the paper towel method, or freezing.
Let’s break down the best ways to store parsley and cilantro in the refrigerator so they stay fresh instead of turning to mush.
1. Treat Them Like a Bouquet of Flowers
One of the best ways to store parsley and cilantro in the refrigerator is to trim the stems and stand them upright in a jar with a little water.
Snip about an inch off the bottom of the stems before placing them in the jar.
Add an inch or two of cold water, just enough to cover the cut ends.
Then loosely cover the leaves with a plastic bag and place the jar in the fridge.
This method works because the herbs keep drawing water up through their stems, which keeps the leaves hydrated.
Change the water every couple of days, and your parsley and cilantro can last up to two weeks.
2. Wrap Them in Damp Paper Towels
If you don’t have space for a jar, storing parsley and cilantro in the refrigerator with damp paper towels is a close second.
Lay the herbs on a slightly damp paper towel, then roll them up gently.
Slide the roll into a zip-top bag or an airtight container and seal it.
The damp towel provides humidity, while the bag stops the herbs from drying out.
Just don’t soak the towel, because too much water encourages rot and that slimy texture nobody wants.
This method keeps parsley and cilantro fresh for about a week to ten days.
3. Skip the Rinse Until You’re Ready to Use Them
Washing parsley and cilantro before storing them in the refrigerator is a common mistake.
Extra moisture on the leaves speeds up spoilage and turns them mushy fast.
Instead, pick out any wilted or yellowed leaves, then store the herbs dry.
Rinse them only when you’re about to cook or garnish with them.
If you must wash them early, dry them thoroughly with a salad spinner or paper towels first.
Dry herbs last far longer when you store parsley and cilantro in the refrigerator.
Common Mistakes When Storing Parsley and Cilantro in the Refrigerator
Even with the right method, a few small slip-ups can ruin your herbs quickly.
Here are the mistakes to avoid when you store parsley and cilantro in the refrigerator.
1. Storing Them Near Ethylene-Producing Fruits
Fruits like bananas, apples, and tomatoes release ethylene gas as they ripen.
That gas speeds up the aging process in leafy herbs, turning parsley and cilantro yellow within days.
Keep your herbs in a separate drawer or shelf away from those fruits.
A little distance goes a long way when storing parsley and cilantro in the refrigerator.
2. Sealing Them in a Completely Dry Container
An airtight container with no moisture at all will dry your herbs out.
The leaves will wilt, and the stems will lose their snap.
That’s why the paper towel method works so well, since it adds just enough humidity without soaking the herbs.
Balance is everything when you store parsley and cilantro in the refrigerator.
3. Letting Them Sit in Standing Water
The jar method is great, but only if the water level stays low.
If the stems sit in too much water, they get soggy, and the leaves rot from the bottom up.
Keep the water level to an inch or two, and refresh it every few days.
That small habit makes a big difference when you store parsley and cilantro in the refrigerator.
4. Forgetting to Remove Tired Leaves
One wilted leaf can spread decay to the rest of the bunch.
Check your herbs every few days while you store parsley and cilantro in the refrigerator.
Pull out any leaves that look yellow, brown, or slimy.
This keeps the rest of the bunch healthy and extends its shelf life.
Can You Freeze Parsley and Cilantro Instead?
Yes, freezing parsley and cilantro is a smart backup when you can’t use them in time.
Chopped herbs freeze well in ice cube trays covered with water or olive oil.
Once frozen, pop the cubes into a bag and drop them straight into soups, stews, or sauces.
Frozen cilantro and parsley lose their crisp texture, so they work better in cooked dishes than as a fresh garnish.
Still, freezing is a handy option alongside storing parsley and cilantro in the refrigerator.
So, How Do You Store Parsley and Cilantro in the Refrigerator?
You store parsley and cilantro in the refrigerator by keeping them dry, cool, and slightly humid.
Trim the stems and stand them in a jar of water, or wrap them in damp paper towels inside a sealed bag.
Skip washing until you’re ready to use them, and keep them away from ethylene-producing fruits.
Do those things, and your parsley and cilantro will stay fresh and fragrant for up to two weeks.
Happy cooking.