Good Lifestyle

Unless you grow up your own herbal garden, you buy bouquets of fresh herbs every time you cook. And it can be expensive andwasteful Quickly, especially if you do not finish half of your heap for the recipe at your fingertips. The rest of your herbs inevitably ends up rotting at the back of your refrigerator. Maybe you have tried your best to keep them fresh, but you do not know how to preserve them exactly. Is there a difference in preserving different types of common culinary herbs? Read on to know the best way to store culinary herbs, regardless of the type.

Storing fresh herbs

This technique works for parsley, Cilantro, Mint, Dill and Tarragon.

1. Wash and dry the herbs

Rinse the bouquet under cold water and dry it in a single layer on a paper towel. Dab gently with another paper towel until dry.

2. Cut the extremities

Cut the ends of the stems just enough to get rid of any inequality, so your group suits you comfortably in your jar or glass.

3. Place them in water

You can use lukewarm water and a mason pot, a glass or any type of plastic container. Make sure the ends of the rods are immersed in water.

4. Cover with plastic

A plastic zipper bag works very well here because you can seal it around the pot.

5. Keep in the fridge

Herbs will be usable up to 2 or 3 weeks. When they start to change color or sensitize funky, it's time to throw them away.

A note on the storage of the basil:The basil is his own story. Follow steps 1 to 3, but do not place it in the refrigerator covered with a plastic zipper bag. Instead, let it discovered and place it in a sunny spot, like your rebortion window.

Store hard herbs

This technique works for thyme, rosemary, sage, oregano and chives.

1. Wash and dry the herbs

Rinse the bouquet under cold water and dry it in a single layer on a paper towel. Dab gently with another paper towel until dry.

2. Roll them

Place the bouquet on a dry paper towel in a single layer and ride a wave in a package.

3. Seal in a bag

Place the package in a plastic zipper bag and a seal.

4. Keep in the fridge

Herbs will be usable up to 2 or 3 weeks. When they start to change color or sensitize funky, it's time to throw them away.

RELATED: The easy way to make comfortable foods healthier.