Storing fresh herbs
- Pick herbs that are bright green and crisp with no bruising. You should be able to smell them with your nose about 6cm away.
- Snip the base of the stems, just like a bouquet of flowers, and place in a glass with an inch of water. Don’t overcrowd them; separate into two glasses if necessary.
- Cover loosely with a plastic bag and store in the fridge, except for basil which should stay at room temperature. Change the water every day or two when it gets cloudy.
- When ready to use them, rinse the leaves under the tap and dry thoroughly.