How to Store Fresh Herbs

Treat herbs like flowers or like a damp towel, depending on the type — and they last two to three weeks instead of two days.

Tender herbs (parsley, cilantro, dill, mint, tarragon): trim the stems, stand them in a jar with an inch of water, cover loosely with a bag, and refrigerate. Change the water every few days.

Woody herbs (rosemary, thyme, sage, bay, marjoram): wrap in a slightly damp paper towel, place in a sealed bag or container, and refrigerate.

Freezing: chop soft herbs, pack into ice-cube trays, cover with olive oil and freeze. Drop a cube straight into soups, sauces and stews.

Do not wash herbs until you use them — moisture is what turns them black.

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