Storing Herbs

We are receiving fresh cut herbs in the pick up room these days and when you get home, you may be wondering how to best store them. You may have also found that your basil has black spots on it when you take it out of the fridge 2 days after receiving it. Basil is very susceptible to cold temperatures. The best way to store it is to trim the stems and place in a glass of water and keep it on your kitchen counter (like cut flowers). Change the water at least every other day. Dill, cilantro and parsley will do well stored with a damp paper towel in a bag in the fridge or in a glass of water (Derek and Dana have had good storage simply putting these 3 in a plastic bag in fridge but consistently eat the herbs within a few days). Most perennial herbs you cut from the herb garden will do best in a glass of water on the counter.

Truth be told, whenever I pick herbs from my garden, including perennials such as thyme, rosemary and chives, I place whatever I don't use at that time into a glass of water on the counter. The other benefit of herbs being right where you are cooking is you think of using them more often and herbs are the healthiest way of adding flavor to your dishes!