- Fresh herbs are very perishable and should be bought in small amounts.
- Store fresh herbs in a cool but not drafty part of the refrigerator (away from the fans).
- Too much moisture will promote decaying and molding of fresh herbs, but some moisture is good.
- Delicate herbs such as cilantro, parsley and mint can be successfully stored like a bouquet of flowers. Place them cut end down in a tall container with about 1” of water in it. Cover the top of herbs loosely with a perforated plastic bag, allowing air to circulate. Change water in cups every one or two days.
- Heartier and woody stemmed herbs such as rosemary, sage, oregano, thyme and chives can be stored wrapped in a damp paper towel and then placed in a loosely closed bag. I sometimes put a few herbs in a flat rectangular glass container wrapped in towels and laid out in a single layer. These herbs will keep about a week.
- When you bring herbs home take out any yellowed or droopy leaves before storing.
- Many fresh herbs such as parsley, mint, chives and basil can be washed, chopped in food processor with a little olive oil until the mixture becomes a paste. Herbs can be stored in small containers in the refrigerator or frozen in ice cube containers for later use.