Depending on the season, you can find it in the produce department alongside the packaged stuff in … Storing: To store fresh mint, trim the ends of the stems like you do with flowers.

Just before serving fresh dried basil on top of you spaghetti sauce. Remove stems and combine about a cup of fresh herbs with 1/4 cup of olive oil in a food processor.

That's because the best way to store hard herbs is rolled-up in a damp paper towel inside a resealable plastic bag in the fridge. The simplest way is to store whole, dry leaves in an airtight freezer bag; this is best if you intend on using the mint for pesto, sauce, or jelly. Remember though they will be limp when defrosted. Dampen a paper towel and wrap the herb bundle with the paper towel. Genovese basil: This type of sweet basil has a vibrant clove flavor and crinkled, curled leaves. Store in a sealable Ziploc bag in the fridge. Purple basil: Pungent and licoricelike, this basil possesses glossy, burgundy leaves. Hard herbs have woody stems with firmer leaves such as sage, rosemary, thyme and oregano. Then put about several inches of cool water in a jar or glass, and arrange the basil stems in it.

Change the water every day. Rosemary, Thyme, Sage, Oregano, Mint Harder herbs, like rosemary, thyme, sage, oregano, and mint, don’t need to be stored in water. Pulse to blend, then transfer into ice cube trays. You can keep the bouquet on the counter for several days and enjoy the fresh aroma. Place the mint in a vase or glass filled with several inches of cool water. Freezing works well for basil, chives, oregano, lemon balm, mint, or tarragon.

Herbs will primarily fall into two distinct categories, soft and hard herbs. Using a kitchen scissor, snip 1/2 inch off the stems.

Place them in a vase, or glass, with fresh water. Basil freezes best when first processed into pesto, but this practice also works well with other herbs like oregano or thyme to be used in soups, sauces or other dishes where oil is welcome. Cut the sprigs of mint 3–4 inches from the top, cutting jut above a set of leaves. Ultimately, the best way to keep any plant fresh is to keep it alive. Pat dry and use right away. Store-bought basil (Ocimum basilicum) growing in a pot provides fresh leaves for a week or two, but a repotted plant can supply your kitchen for … The very best way to store fresh basil is to treat it like a bouquet of cut flowers.

Soft herbs are generally categorized by their flexible, tender green stems with leafy, soft leaves such as parsley, cilantro, basil and mint. For hard herbs, it's even easier. Lemon basil: This specialty basil has a savory lemon flavor and is characterized by its flat, narrow leaves. Washed basil does not keep very well. Frozen herbs can be used in the same proportion as fresh herbs. If you want to preserve the leaves longer, cover the bouquet with a loose plastic canopy, so that air can circulate around the leaves.

Make sure when you cut the sprig it is at least an inch above the base of the plant.

When having guest for dinner, place some basil leaves on a paper towel and microwave 1/2 power for …

** Basil can be a bit high maintenance to revive & store- if it’s exposed to cold water for too long, the leaves will turn black. How to Repot Store-Bought Basil. Buying potted basil isn't just for green thumbs.

A basil plant is easy to care for and easy to find. Note that basil is too delicate for the fridge, so store it in the jar as described, but keep it on the counter (but out of direct sunlight). Make sure all the stems are in the water. Basil is no exception. Using a kitchen scissor, snip 1/2 inch off the stems. * This technique can be used with basil, mint, chervil and cilantro.

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