I LOVE using fresh herbs in my cooking. They bring a lot more flavor than dried herbs, plus have an added health benefit to it. BUT, they can tend to get wilted, moldy, or dry rather quickly, wasting money. The key to having your fresh herbs last longer is to wrap them in a loose, dry paper towel as soon as you get them home from the store. (I don't wash mine until I am ready to use them, as the added moisture tends to speed up the wilting process.) By adding the paper towel, you will absorb any moisture the fresh herbs give off naturally, which causes them to mold and get slimy. After you wrap them in the paper towel, then place them in a sealed zip lock bag, pushing most of the air out before sealing. Then store it in the crisper of your refrigerator. Typically, you can get 1 to 1-1/2 weeks out of it, before it starts to go bad. I recommend you change the paper towel out after a few days, as it will be rather damp, depending on the herb. The main key is to keep the herbs dry, helping them to last longer.
Tip: Remember to always add fresh herbs at the
end of cooking for fullest flavor, verses dried herbs added at the
beginning of cooking.
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