Trim the stems at a 45-degree angle, and place in a glass with two
inches of water. Refrigerate for up to two weeks (cover the leaves with an
unsealed plastic bag to minimize odor absorption), replacing the water if it
gets cloudy.
Dry hardy-leaf herbs like thyme,
oregano, rosemary, and bay leaves.
Working with one herb variety at a time, wash thoroughly, blot dry, and
spread the leaves in a single layer on a paper towel. Microwave in 30-second
intervals, turning leaves over for even drying, until crisp and brittle.
Microwave times will vary, but the whole process should take no more than two
to three minutes total.
Freeze soft-leaf herbs like dill,
mint, parsley, basil, and chives.
Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed
plastic bag for up to six months. When cooking, defrosting is unnecessary--just
break off leaves and add them to the skillet.
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Here is Ann's own tip for the basil: "I like making pesto out of the basil,
but if I don’t have time to make it right away, to keep the basil from going
bad I pluck the leaves and wash them, then process them in the food processor
with olive oil. I put the processed basil in a small deli container, smooth the
top and cover with olive oil. This can be refrigerated until I’m ready to make
pesto, and then just tossed back in the food processor with the other
ingredients."
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