Do
- Chill herbs immediately on arrival; do not leave bunches in a warm prep area.
- Remove rubber bands, roots with soil, and yellow leaves before storage.
- Wrap bunches loosely in damp, not wet, cloth or paper towel and place them in perforated bags or covered containers.
- Alternatively, stand coriander and mint stems in a little water, covered loosely with a bag, inside the fridge.
- Store basil at a cooler room temperature or a warmer cabinet shelf, not next to the evaporator.
- Curry leaves keep well stripped from stems, dried of surface water and stored in airtight containers in the fridge.
- Wash herbs well just before use, in several changes of potable water.
Avoid
- Do not chop a full day's coriander garnish in the morning and leave it uncovered.
- Do not pack herbs wet in sealed containers; they rot.
- Do not keep herbs near ripe fruit that releases ethylene.
- Do not store basil in a cold fridge for long periods.
In Indian conditions
Coriander prices in India spike during summer and heavy monsoons, when supply drops and quality falls. Wilted coriander arrives at many kitchens after hours in the heat at mandis. Chilling it promptly with high humidity can extend usable life by several days. In the monsoon, herbs carry more soil and insects, so wash carefully. Chutney-heavy kitchens should make green chutney in batches and chill it, rather than holding chopped herbs all day. An undercounter fridge near the garnish station limits door openings on the main reach-in.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.