Fresh herbs are aromatic leaves and stems used for flavoring. They fall into two categories: soft-stemmed (tender) herbs like basil, cilantro, parsley, mint, dill, and chives, and hard-stemmed (woody) herbs like rosemary, thyme, sage, and oregano.

Soft-stemmed herbs are more delicate and wilt quickly - they need refrigeration with high humidity, often stored with stems in water or wrapped in damp paper towels. Hard-stemmed herbs are more resilient and last longer, though they also benefit from refrigeration.

All herbs are perishable and benefit from proper moisture management - they need humidity but excess moisture causes rot.