How do I properly store fresh herbs to last longer?

The best method depends on the herb type. For tender herbs like parsley, cilantro, and basil, trim the stems and place them in a glass of water like flowers, then loosely cover with a plastic bag and refrigerate. Basil does better at room temperature since cold damages it. For hardy herbs like rosemary, thyme, and sage, wrap them in a slightly damp paper towel, place in a zip-lock bag, and refrigerate in the crisper drawer. The key is controlling moisture. Too much causes rot, too little causes wilting. Most fresh herbs stored properly this way last one to three weeks. You can also freeze herbs by chopping them and placing in ice cube trays with water or olive oil.