Fresh herbs are vital for adding that extra dash of flavour to your favourite recipes, but all too often you find them lying wilted and brown at the bottom of your fridge. Follow our tips for storing and freezing to get the most out of these leafy wonders, saving you money and reducing waste in the process.
HERBS
• Herbs with roots, such as parsley and coriander, can be stored upright in the fridge, standing in a small glass of water (with plastic bags over the top).
• Other herbs, such as mint, oregano, chives, thyme and dill, should be wrapped in damp paper towel and stored in a container in the fridge.
• Store basil wrapped in dry paper towel in a container in the fridge (excess moisture will turn the leaves black.
• All herbs freeze well - just chop and freeze for up to a month. Another great idea is to place the chopped herbs into an ice cube tray and top up each mould with water or olive oil. You’ll have handy herb ice-cubes ready to pop into your stews, soups and pastas.