In hot climate countries it is a challenge to keep herbs fresh. In general, washing and dry-spinning the herbs in a centrifuge is a good way to keep the herbs longer. A fridge is not the best place for most herbs. Mint, especially, deteriorates very quickly in a refrigerator. Store therefore herbs in a cool, but not cold environment. Dill is another sensitive herb, that should not be put in the refrigerator, but must be kept at around 10-15C.
In my (warm) kitchen in Hong Kong, I use a large pan with lid and an ice block on the bottom, that is refreshed twice a day to keep the herbs fresh. I keep the herbs separated from the ice and pack them in a moist plastic bag. Herbs hold very well that way. Chinese parsley (coriander) is very sensitive to a wet environment. But washed and slightly dried leaves do keep for a few days in the refrigerator. A fresh bunch of Basil often shows the leaves hanging after several hours at ambient temperature. But refresh them by immersing the basil leaves in cold water (around 10 C). They can be stored in the chilled water for some time or centrifuged and stored in a moist bag chilled at around 10-15C.
Fresh parsley with the stems in a bit of water in a plastic bag, do keep well in the refrigerator if stored ‘heads up’. Scallions too. On the other hand, many herbs do dry very well while keeping their aroma: bay, tarragon, thyme and rosemary, to name a few.