How to: Fresh herbs

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.

Basil loves
Tomatoes
Mozzarella
Balsamic vinegar
Strawberries
Aubergines
Olive oil
Garlic
Courgettes
Mushrooms
Lemon

Sage loves
Poultry
Beef
Duck
Pork
Butter
Beans
Root vegetables
Mushrooms
Potatoes
Seafood

Mint loves
Lamb
Chocolate
Chicken
Pork
Chilli
Citrus

Thyme loves
Garlic
Lamb
Lemon
Chicken
Cheese
Mushrooms
Potatoes