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how do you store freshly picked herbs?

post #1 of 6
Thread Starter 
we have been getting oregano, catnip, chamomile, mint, lemon verbena, sage, dill, and many others still to come from our CSA. we do try to use the ones we know what to do with right away, but too often they end up withering in a green bag in the bottom of our fridge.

are there good ways to store fresh herbs? do you dry and jar them right away? any suggestions would be welcome. recipes/ common uses for some of them would be welcome too. thanks!
post #2 of 6
I dry them and freeze whatever I won't use quickly.
post #3 of 6
http://www.eatrealgood.com/cooking-w...esh-herbs.html

The above link has tips for a few of the more common herbs, including how to store them for longest life. Hope that helps!
post #4 of 6
If I'm on my game, I slice the lower stems and stand them up in a glass of water in the fridge. Works well for dill, rosemary, stemmy herbs.

Another alternative is to treat like lettuce: wash, spin dry, and store in a closed container with a paper towel in the bottom. Works well for leafy stuff like parsley and cilantro.
post #5 of 6
Thread Starter 
thanks everyone for suggestions! donna
post #6 of 6
Quote:
Originally Posted by mambera View Post
If I'm on my game, I slice the lower stems and stand them up in a glass of water in the fridge. Works well for dill, rosemary, stemmy herbs.

Another alternative is to treat like lettuce: wash, spin dry, and store in a closed container with a paper towel in the bottom. Works well for leafy stuff like parsley and cilantro.

Those are my favorite ways of storing them.
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