I remember an episode of Good Eats where Alton Brown recommends rolling herbs in a slightly moistened paper towel, and then inside of a plastic bag. Found a transcript from the show:
Quote:
The goal: supply moisture but not too much air. We have here a long roll of paper towels. We will spritz that with just a little bit of water. Not too much. Then, lay on the herbs. You can do as many different types as you like. I've got dill and oregano and basil here. And then, very lightly, roll it up. If you remember our lettuce show, you'll remember a procedure a lot like this, but this one's a little bit different. Now, of course, this will dry out really quickly in the refrigerator. And of course, too much air, too much decomposition. It's a bad thing. So, we will add some plastic wrap to the party. And this will just fold over this way, and this way, to make an airtight seal. This bundle goes straight into the refrigerator, but not where you think. The crisper drawer may be a dandy place for stashing hardier produce, but it is way too cold down here for herbs. I have much better luck with these guys up on the very, very top shelf. Now, if you're looking for long-term storage solutions for notorious wilters, like tarragon, chervil and cilantro, take your cue from florists. Just cut the end off of the bunch, put it down in an inch of water, in just any plastic container that's got an airtight lid. This, you could just keep stashed in the door. I've managed to keep cilantro for up to a week.
From my experience though, it's really hard to keep herbs fresh for more than a week in the fridge, any way you store them.
