How to keep your fresh herbs strong, green and perky

Herbs are the secret ingredient to many a good meal, bringing freshness and flavour to everything they touch. When they’re strong, green and perky, that is.

The secret to making herbs last longer is to wash, dry, wrap and store.

To wash herbs, fill a bowl with water and gently swish them around to loosen any dirt, then lift out and shake dry. Better still, do this in a salad spinner.

Then you can drain the water (preferably onto your pot plants or somewhere useful, rather than down the sink), and spin the herbs dry.

Next, lay some paper towel or a dampened tea towel on the kitchen counter. Place the herbs on top, roll up gently, and store in a reusable plastic bag or lidded plastic container in the crisper.

Soft herbs, such as parsley, coriander, mint, chervil, can be wrapped together for convenience.

The only downside to storing herbs in the crisper is that you can’t see them. Tests have proven that our use of herbs goes up 500 per cent when they are in plain sight (those would be my own tests, but you get the idea).

If you have a busy weekend of cooking coming up, then pop half your fresh herbs in a jar of water and leave them on the kitchen bench to admire – and to use – while you store the rest for the week to come.

Tougher herbs with woodier stems, such as rosemary and thyme, will last for days on the counter (and make a cute centrepiece when moved to the table at meal times).

Some herbs also freeze successfully, such as makrut lime leaves, curry leaves and rosemary.

Also, a word in praise of dried herbs: dried oregano is even more powerful than fresh, and dried mint has a haunting charm distinct from its fresh equivalent.

If you fear your haul of fresh herbs won’t last the distance, then turn them into something else. Add them by the handful to winter’s soups, layer them into beef and lamb stews, or swirl them into curries.

Make tabbouleh, herb omelettes and herb salads. Whiz up pesto with basil or rocket, chermoula with parsley and coriander, chimichurri with oregano and parsley, and salsa verde with parsley, mint and tarragon.

You can make a vibrant herb oil with pretty much anything, and a green goddess dressing will swallow up what’s left of your parsley, coriander, dill, mint, rocket, tarragon and spring onions.

That way, you get your money’s worth, waste nothing, and give your herbs a second life instead of letting them wither away.