[DEMO] A Cook’s Guide to Storing Fresh Herbs
Parsley, coriander and mint last longest when the stems are trimmed, stood in a jar with a little water and loosely covered in the refrigerator. Change the water every day or two.
This is demo content to show the layout. Replace it with your own researched writing.
Soft herbs
Parsley, coriander and mint last longest when the stems are trimmed, stood in a jar with a little water and loosely covered in the refrigerator. Change the water every day or two.
Hardy herbs
Rosemary, thyme and sage prefer to be wrapped loosely in a slightly damp paper towel and kept in a container in the refrigerator.
Basil is different
Basil bruises and darkens in the cold, so many cooks keep it like cut flowers in water at room temperature, away from direct sun.
When to freeze or dry
If you cannot use herbs in time, chop and freeze them in oil or water in ice-cube trays, or dry hardy herbs. Discard anything slimy or mouldy.