thyme
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Fresh: Most people toss a bag of herbs into the fridge crisper, only to be faced with a pile of mush days later. Instead, stand a handful of herbs in a cup of cold water and refrigerate. Trim leaves as you need them. Many will last for weeks if you change the water every few days.

Dried: Hang fresh bundles in a dark, dry place with good air circulation. To protect against dust, poke holes in a paper bag and tie it over the bundle. Once dried, store in glass jars in a dark cupboard. You can crumble herbs lightly before storage, but wait until needed to fully crush.

Frozen: Chop fresh herbs, place in ice cube trays, top with water, and freeze. Once completely frozen, pop them out and store in freezer bags. These are perfect to drop into sauces or stews.

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