Make the most of your herbs

How to properly clean and store your favorite herbs.

Kenwood Park's annual neighborhood plant swap is a great time for neighbors to meet, get to know one another, and share gardening tips. This year, I brought flats of to of my favorite herbs, basil and rosemary, to share with my neighbors. And while I was mingling, the head of the local gardening club shared with me how to best clean and store

Tip:

Wash & Storing Herbs

Prevent your garden grown or store bought herbs from spoiling or becoming slimy following these proven storage methods:

Wash them. Wash your herbs by filling your salad spinner with cold water. Swirl the herbs gently around in the water to loosen any debris. Drain the water, spin the herbs dry, set them on a layer of paper towels, and pat gently with more paper towels to blot away any excess moisture.

Store hardy herbs (like rosemary, thyme, sage) by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transferring the bundle to a plastic zipper-lock bag or wrapping it in plastic wrap. Store in the refrigerator.

Store tender herbs by snipping off the bases of the stems and removing any discolored or wilted leaves. Transfer them to a large Mason jar (or similar container) with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator.

Store basil by snipping off the bases of the stems and placing the bunch in a vase or a Mason jar with an inch or two of water at the bottom, just like a bouquet of flowers. Store at room temperature in a light area, but out of direct sunlight.