- Paper towel method: Store on the top shelf of the refrigerator. Wrap your herbs in a dry paper towel and place in an unsealed baggy. Wash right before use.
- Water method: If roots are still attached fill a jar with water and place herbs inside. Cover with a plastic bag and secure with a rubber band prior to storing in the refrigerator.
Preparation: Chop herbs only after fully drying them.
- For broad leaf herbs like basil, pick the leaves off their woody stem, stack and roll into a tight bundle and chop to make ribbons (known as chiffonade).
- For herbs with thin stems like parsley, dill or cilantro, chop and discard the bottom part of the stem.
- For robust herbs like thyme, rosemary, or oregano, strip leaves from stem or tie into a bundle with twine and remove once dish is complete. Additionally, you can create a satchel with cheese cloth to infuse flavour into soups and stews and remove once you are done cooking.