Fresh Herbs Have Different Storage Rules
Sturdy herbs like parsley and cilantro keep well treated like cut flowers — trim the stems, stand them in a jar of water, and loosely cover with a bag in the fridge. Basil is the exception: refrigeration turns the leaves black within a day or two, so keep it the same way but at room temperature instead. Delicate herbs like dill or tarragon do best wrapped loosely in a slightly damp paper towel inside a bag in the fridge.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.