The simple way to make supermarket herbs last for months

Buying potted herbs at the supermarket instead of cut seems like a sensible choice, right? It should, in theory, mean you have a long-lasting supply of fresh, fragrant leaves.

But the reality is often different, despite our best intentions.

That's at least partly because potted herbs from the supermarket need looking after slightly differently to other house plants or herbs from elsewhere.

It is possible to make cheap supermarket pots last the distance though, and get some serious herby investment from that £1.50 you coughed up. It's not hard, either.

Here's your guide to keeping your herb pots thriving for months.

Avoid pots where the leaves are already wilting or discoloured or the stems are damaged – you're going to be facing an uphill battle to bring those ones back to full health.

Joe Lofthouse, from the Royal Horticultural Society says repotting can increase your herb's lifespan by months.

"A lot of herbs will have been in the same pot for a long time, causing them to become root-bound [when the roots become tangled up].

"So, take them out of the pot, tease out the roots and replant them – potentially into a slightly bigger pot."

If you need more compost, use a moisture retentive mix or soil, says Lofthouse. You might even want to replant into several pots, giving them to more room so they last even longer – this is especially true for basil.

There is one exception, though. Coriander isn't keen on being repotted, so it's best to leave that one where it is.

Herb farmer Jekka McVicar's top tip is to water supermarket herbs from the bottom, by putting the pot into a saucer of water and topping it up when its empty.

"This is the case with all herb pots you buy from the supermarket," she explains.

Although a windowsill is often a great spot for herb pots, it's worth knowing that the supermarket herbs aren't used to natural sunlight.

That's why McVicar says, "avoid putting them in south facing windows for any prolonged period. Any other windowsill will be fine, though."

And don't be tempted to moved them out to a garden or balcony, either.

"Even perennial supermarket herbs like rosemary won't last through winter if you move them outside."

When purchasing herbs, how long they last will depend on which of the following they are:

Annuals: They won't produce anymore leaves after one season.

Biennials: Grow for two cycles

Perennials: Last far longer

If you have the latter two, pick the leaves regularly to encourage new growth.

Basil (Annual)

Parsley (Biennial)

Coriander (Annual)

Rosemary (Perennial)

Chives (Perennial)

Mint (Perennial)

Thyme (Perennial)

Kate Hall, author of The Full Freezer Method shares her tips on how to enjoy fresh herbs year-round. After washing and drying your herbs she suggests:

1. Freeze in water or oil: "Use scissors to snip your herbs into an ice cube tray. Top up with water or olive oil and pop it in the freezer. Once frozen solid you can store the cubes in a freezer bag and use straight from frozen."

2. Freeze in butter: "Remove butter from the fridge and allow it to come to room temperature. Use a fork to combine your snipped herbs with the butter.

"Then press into an ice cube tray or put it into baking parchment and roll into a cylinder. Refrigerate to firm, then slice into discs and freeze spread out on a lined tray before moving to a freezer bag. These can then be used straight from the freezer or thawed in the fridge to serve on dishes such as steak."

3. Freeze as they are: "The simplest option of all; Just pop them in a freezer bag. Woody herbs such as rosemary will hold their shape much better than soft herbs, but both can be frozen and used straight from the freezer. These are best for cooking with, not using as a garnish."

Originally published June 2024. Updated April 2026.

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