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Good for: Parsley, cilantro, basil*, mint, dill
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Trim the stems.
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Wrap loosely in a damp (not wet) paper towel.
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Place inside a resealable bag or container.
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Store in the fridge (except basil, which is best stored at room temperature).
✅ Keeps herbs fresh for up to 1–2 weeks.
🌿 2. Store in a Jar with Water (Bouquet Method)
Good for: Parsley, cilantro, mint, basil (at room temp)
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Trim stems and place in a jar with about 1 inch of water.
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Cover loosely with a plastic bag.
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Store in the fridge (room temp for basil).
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Change the water every couple of days.
✅ Keeps herbs fresh up to 2 weeks or more.
🌿 3. Freeze in Ice Cube Trays
Good for: Thyme, rosemary, oregano, sage, parsley, basil
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Chop herbs and pack into ice cube trays.
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Fill with olive oil or water.
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Freeze, then transfer cubes to a freezer bag.
✅ Great for cooking; lasts 3–6 months.
🌿 4. Drying (Air or Oven)
Good for: Thyme, rosemary, oregano, sage, mint
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Tie in small bunches and hang upside down in a dry, dark, well-ventilated area.
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OR dry in the oven at low temp (90–100°C / 200°F) for 2–3 hours.
✅ Once fully dried, store in airtight jars for up to a year.
🌿 5. Herb Butter or Pesto
Good for: Basil, parsley, chives, cilantro
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Blend herbs with butter or olive oil and seasonings.
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Form into a log or freeze in small portions.
✅ Flavorful way to preserve herbs and use in cooking later.
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