Fresh Herbs

Does anyone have any tricks on making them last longer?

Whenever I buy them they come in larger bunches than I need for whatever recipe I'm making, and if I don't use them all in one go, I'm always having to throw them out a couple of days later. It's so frustrating! For instance, I bought a bunch of parsley for bolognese that I made on Saturday, and I had to throw the remainder out yesterday before I even got a chance to think up another dish to use it in.

Any tricks? I would love to grow my own, but sadly I don't think that is an option, as I don't have a window sill in my kitchen.

With many you don't need a window sill.  Basil and mint plants, for example, last ages anywhere with a bit of light, as long as you keep them well watered.

Otherwise, most fresh herbs can be frozen.  That is, I can't think of any which can't.


Vicky

I put them in a glass of water, like you would do wth flowers.

I wrap them in paper towel and seal them in a baggy before I put them back in the fridge.  The paper towel keeps the moisture away from them.  It slows down the "getting nasty" process...not forever but at least over a week. 

With basil though I'll make pesto and then freeze it.  Personally I'm not really a fan of freezing herbs cause they're all slimy when thawed...but that's just me.