Herbs stay fresh and last up to three weeks with 2 simple methods

experts have weighed in on the and keep your from wilting and turning brown, ensuring they last for up to three weeks. To save you from constantly having to repurchase herbs every single time you need them, there are a few ways to make sure they stay fresher for longer.

The experts from Delish magazine recently shared a helpful tutorial on how you can store different types of herbs without worrying they'll go off. They warned against storing them without packaging, leaving them exposed to the elements in the fridge - and will "go bad" a lot faster. Delish advised that all herbs should be c before storing.

Firstly, they explained that herbs can be put into two different categories, as this will determine how best to store them.

Either you have soft, tender herbs, which includes the likes of dill, parsley, and coriander; and then there's "hearty herbs" which have harder and more rigid stems, such as rosemary and thyme.

They said: "Regardless of what type of herb it is, you're going to want to snip those rubber bands off, clean them, and dry them."

You can easily rinse your herbs in a bowl of clean water. The team at Delish recommended using a salad spinner to dry them.

Once the herbs are dry enough, you should trim off the bottom stems.

Delish explained: "The best way to store soft herbs is to fill a glass jar with about two inches of cold water, stick the herbs into the jar, then cover them loosely with a plastic bag, and refrigerate."

This will help keep soft herbs for up to three weeks. They continued, "For hard herbs, you're going to want to wrap them in a damp paper towel and then put them in a sealed bag or container in the refrigerator."

Hard herbs stored like this should last between two to three weeks, according to the experts. There are also a few cardinal rules you should follow when storing herbs.

According to , you should avoid making the herbs too wet before storing them, as this will make them go slimy and begin to rot. Also avoid exposing them to too much oxygen and light.

Too much oxygen can also turn your fresh herbs brown quicker, while too much light will lead to yellow leaves.