Herb & Spice Companion

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INTRODUCTION

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Cover loosely with a plastic bag.

Keep basil at room temperature on the kitchen counter, and mint

on the windowsill; store all other herbs in the refrigerator door.

Refresh the water every day or two, and trim off any decaying

stems and leaves.

Freezing Fresh Herbs

Hoping to save your fresh herbs for future use? If they’re not suitable for drying—like

the tender herbs basil, chervil, parsley, and cilantro—you can freeze them! Freezing

will keep them flavorful for up to four months. You can freeze them whole, chopped,

or pureed, depending on freezer space and your preferred preparation in cooking.

• Whole leaves: Coat leaves with olive oil and freeze in a single
  layer on waxed paper in an airtight container.


• Chopped or pureed: Chop or puree herbs with a bit of olive oil or
  water, and store in ice-cube trays, plastic bags, or small containers.
  (This is ideal storage for a future pesto!).

When to Go Dried

Yes, many herbs lose their flavor when dried. But there are several that hold up well:

bay leaves, oregano, rosemary, savory, sage, and thyme. These have thicker, sturdier

leaves and stems than their tender, soft-leaf counterparts like basil and parsley.

During the drying process, the robust flavors in these herbs become concentrated

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