Growing herbs, storing herbs

There are many different ways to look after fresh herbs, depending on whether they’re cut herbs or potted herb plants and how robust they are in terms of shelf life.

Fresh herbs generally have a limited shelf life with some lasting only a couple of days before losing their potency. If you want to use them within a few hours, leafy delicate herbs should be taken out of the refrigerator to allow them to reach room temperature.

To store fresh herbs for later use, place them in a plastic bag and put it into the crisper section of the refrigerator. However, basil should not be stored in the refrigerator as the leaves will turn black.

Robust herbs such as oregano, thyme, sage, mint & rosemary respond well to drying, but they will lose some of their depth of flavour. These herbs should be used sparingly as they can overwhelm other flavours in cooking.

Chopped mint can be frozen in ice cubes to provide flavourings to cold summer drinks or for use in cooking at a later date

Freezing herbs

Any surplus herbs can be frozen. Wash and gently shake dry. Place in a labelled bag and place in the drawer in the freezer. Best used within a month. To use, crush the bag and sprinkle into curries and stews. This will add flavour but will not be as good as using fresh herbs!

You will find care notes on the packaging but here are some useful hints to make sure you get the most out of them.

If herbs or chillis are used to flavour vinegars or oils it is recommended they are consumed within 24 hours.