How to Store Fresh Herbs:
- Freezing: Lay fresh herbs in two layers of tin foil, refrigerate or freeze up to 6 - 8 weeks.
- Drying: Lay flat or hang in a cool, dry place. Once completely dry, store in an airtight container for up to 12 months.
- Herb Butter: Store in air tight container in the refrigerator for up to 3 months.
- Herb Cubes: Chop herbs and put into ice cube trays, fill with water and freeze for 6 - 12 months. Use in soups, stems and refreshments.
