- 1). Rinse the herbs thoroughly under running water to remove any sediment on the roots. Rinse cut herbs and gently shake dry. Snip off 1/4 inch from the ends.
- 2). Fill a glass jar with about 2 inches of water. Store herbs in a glass jar on your counter. Keep them out of direct sunlight and in a cool place. Herbs should last for up to five days. Cover with a plastic bag with holes poked into it and store in a refrigerator when not in use. Replace water when it becomes cloudy. Add 1/4 teaspoon of sugar every other day.
- 3). Moisten several pieces of paper towel. Place the unused herbs on the paper towel and wrap loosely. Place herbs in a plastic bag and store in your refrigerator's vegetable drawer.
- 4). Dry herbs well and place in a zipper-lock plastic bag and freeze. Remove any roots and stems, if possible.
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