Keeping Herbs Alive

The herbs you picked up at market are still living plants with healthy root systems. With the right care, many of them will keep growing at home for weeks — giving you fresh herbs on demand long after market day.

Basil

Basil likes warmth and light. Place it on a sunny windowsill with the roots in a jar of water. Change the water every couple of days. Basil does not like the cold — never refrigerate it, as the leaves will turn black. Pinch off leaves from the top to encourage bushier growth. If the stems get leggy, trim above a leaf node and it will branch out.

Cilantro

Cilantro prefers cooler conditions than basil. Keep it in the refrigerator with roots in a small glass of water and a loose plastic bag draped over the leaves. Change the water every two days. Cilantro tends to bolt (go to seed) quickly in heat, so the fridge extends its useful life significantly. Harvest outer stems first, leaving the center to keep producing.

Mint

Mint is nearly indestructible. Put it in water on a windowsill and it will root aggressively and keep growing. You can transplant it into a pot of soil if you want a longer-term supply. Fair warning: mint will take over any garden bed you put it in, so a container is the way to go.

General Tips

For any herb, the key is keeping roots wet and leaves dry. Trim what you need from the top and the plant will keep producing from below. If you see roots getting slimy, rinse them under cool water and replace with fresh water. Most herbs from our system will last 1–3 weeks at home with basic care.