Don't worry! There are simple ways to keep your herbs fresh and flavourful for longer.

First, Know Your Herbs: The Two Main Types

Think of fresh herbs in two main groups:

• Soft or Leafy Herbs: These have tender leaves and stems that are easy to bend. Examples include parsley, cilantro, basil, mint, dill, and chives.   
• Hard or Woody Herbs: These have tougher stems that feel more like small branches. Examples include rosemary, thyme, oregano, sage, and marjoram.   

Knowing which type you have will help you choose the best way to store them.

General Tips for Keeping All Herbs Fresher:

Before we get into specific methods, here are a few things that will help all your herbs last longer:

• Don't Wash Them Right Away: Wait until you're ready to use your herbs to wash them. Washing them too soon can add moisture and make them spoil faster. If they are dirty, gently shake off any soil.
• Remove Any Damaged Leaves: Pick out any leaves that are already bruised, yellow, or slimy. These can make the rest of the herbs go bad faster.
• Keep Them Cool: Most fresh herbs do best in the refrigerator.   

How to Store Soft or Leafy Herbs:

These herbs are often best stored with a little bit of moisture. Here are a couple of good ways:   

1. The "Flower Bouquet" Method (Good for about a week):

• Trim the Stems: Just like you would with flowers, trim about an inch off the bottom of the stems.
• Put Them in Water: Stand the herbs upright in a glass or jar with about an inch or two of water. Make sure only the stems are in the water, not the leaves.
• Cover Loosely: You can loosely cover the top of the herbs with a plastic bag. This helps keep the humidity in.
• Store in the Fridge: Place the jar in the refrigerator.
• Change the Water: Change the water every day or two to keep it fresh.

2. The Damp Paper Towel Method (Good for about a week):

• Gently Wrap: Lightly wrap the unwashed herbs in a slightly damp paper towel.
• Place in a Bag: Put the wrapped herbs in a resealable plastic bag or a reusable container. Don't seal it completely; leave a little bit of air circulation.   
• Store in the Fridge: Keep the bag in the crisper drawer of your refrigerator.

How to Store Hard or Woody Herbs:

These herbs don't need as much moisture and can often be stored drier.

1. The Dry Storage Method (Good for about a week or two):

• Wrap in Paper Towels: Gently wrap the unwashed sprigs of herbs in a dry paper towel.
• Place in a Bag: Put the wrapped herbs in a resealable plastic bag or a container. You can seal this bag more tightly than with soft herbs.   
• Store in the Fridge: Keep the bag in the crisper drawer of your refrigerator.

Storing Herbs for Even Longer: Freezing

If you know you won't use your herbs within a week or two, freezing them is a great way to preserve their flavor.

Freezing Soft Herbs:

• Chop Them Up: Wash and thoroughly dry your soft herbs. Then, chop them into small pieces.   
• Option 1: Freeze with Oil: Put the chopped herbs into ice cube trays. Cover them with olive oil or another cooking oil. Once frozen, pop the cubes out and store them in a freezer bag. You can add these directly to your cooking.   
• Option 2: Freeze with Water: You can also freeze chopped herbs with a little bit of water in ice cube trays. Once frozen, transfer them to a freezer bag.   
• Option 3: Freeze on a Tray: Spread the chopped herbs in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer bag. This prevents them from clumping together.

Freezing Woody Herbs:

• Freeze Whole Sprigs: Wash and dry the woody herb sprigs. You can freeze them whole in a freezer bag. When you need them, you can easily pull off the leaves while they are still frozen or slightly thawed.    

Another Long-Term Option: Drying Herbs

You can also dry your herbs to store them for a very long time. This is best done with woody herbs like rosemary, thyme, and oregano. You can air-dry them by hanging them upside down in a cool, dry place, or you can use a food dehydrator.   

Things to Avoid When Storing Fresh Herbs:

• Storing Basil in the Fridge: Basil is sensitive to cold and can turn black in the refrigerator. It's usually best stored at room temperature in a glass of water, like cut flowers. Just keep it out of direct sunlight and change the water daily.   
• Too Much Moisture: While some moisture is good, too much can lead to Mold and spoilage. Make sure your paper towels are just damp, not soaking wet.   
• Sealing Bags Too Tightly (for soft herbs): Soft herbs need a little bit of air circulation to prevent them from getting too damp.

How to Know When Your Herbs Have Gone Bad:

• Look: If your herbs are slimy, mouldy, or have turned brown or black, it's time to toss them.
• Smell: If they have a sour or unpleasant smell, they are no longer good to use.

Keep Your Kitchen Flavourful!

By using these simple tips, you can keep your fresh herbs tasting great for longer. 

This means less waste and more delicious meals. So, next time you bring home a bunch of fresh herbs, try these methods and enjoy their wonderful flavour for days to come.