1. Water and a Jar Method:

• Trim the Stems: Just like flowers, trim the ends of the herb stems when you bring them home.
• Fill a Jar with Water: Place the trimmed herbs in a jar or a glass filled with water, just enough to cover the stems.
• Cover with Plastic: Loosely cover the leaves with a plastic bag or plastic wrap. This creates a mini greenhouse effect.
• Refrigerate or Leave at Room Temperature: While most herbs thrive in the fridge with this method, basil does best at room temperature as cold temperatures can turn its leaves black.

2. Paper Towel and Bag Method:

This method is great for herbs like chives, dill, and mint:

• Moisten a Paper Towel: Lightly dampen a paper towel.
• Wrap the Herbs: Wrap the herbs loosely in the moist paper towel to provide humidity, which helps keep them fresh.
• Place in a Bag: Put the wrapped herbs in a plastic bag or an airtight container and store in the refrigerator.

3. Freezing for Longevity:

If you have more herbs than you can use shortly, freezing is a fantastic option:

• Chop Fresh Herbs: Finely chop the herbs.
• Use an Ice Cube Tray: Distribute the chopped herbs into the compartments of an ice cube tray. Cover with water or olive oil, then freeze.
• Store in Freezer Bags: Once frozen, transfer the herb cubes into freezer bags. They can be tossed into soups, stews, or sauces as needed.

4. Drying Your Herbs:

Drying is ideal for herbs like rosemary, thyme, and oregano:

• Hang to Dry: Tie the herb stems together and hang them in a warm, dry, and well-ventilated area out of direct sunlight.
• Oven Dry: Alternatively, you can dry herbs in an oven set to a low temperature. Spread the herbs on a baking sheet and heat for a few hours until completely dry.

• Store in Containers: Once dried, crumble the herbs and store them in airtight containers away from light
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