Herbs

Storage: 

Basil: Bagged, or stems in water in the warmest part of your fridge, or keep on the counter with stems in water like a bouquet of flowers for up to a week.  Change water daily for best results.

Cilantro, dill, parsley:  Remove the elastic and dry these off as much as you can before putting them in a plastic bag or sealable container.  Parsley and cilantro can last for over 2 weeks this way, whereas dill lasts about 10 days.

Preserve: Add a small amount of water or oil to a food processor with herb leaves.  Pack into ice cube trays and freeze.  Your frozen-in-water basil may darken but is still delicious!  Other herbs will keep their vibrant green colour.

 Herbs can also be dehydrated.  Click here to learn how to dehydrate dill in the food dehydrator, microwave, oven or air dry.  This method will work for most herbs.

 You can also freeze this delicious pesto recipe below

Tips: If you are growing basil plants, pinch off the central stem immediately above two side shoots for bushier plants and a longer harvest season.  Do this again as side shoots make side shoots.  This technique also works for mint.