Vegetables Back to a-z of foods



Choose fresh, green herbs without yellowing, blackening or wilting. Purchase herbs in small quantities and consume quickly.


Cut herbs can be put in a glass of water or in a damp cloth to help them stay fresh. If refrigerating, put them in the lower part of the refrigerator. Basil doesn’t like moisture and will keep better if finely chopped and refrigerated in a container with some oil and salt. Potted herbs should be moved into bigger containers with added nutrient-rich soil if you want them to last.

Drying herbs is a conservation technique that works well for basil, parsley, mint and thyme. To dry properly, put the bunch of herbs upside down in a paper bag at room temperature and preferably in a dark, ventilated place. Observe the changes that take place and after a few days the herbs will be dried.


Freeze herbs (such as parsley, basil, mint) chopped up or in olive oil or butter. A handy way of doing this is using an ice cube tray.


The stems of herbs are often a bit tough, but they can be used to flavour simmered dishes or stocks.

Good to know!

No need for a lot of space, grow your own herbs in your garden, on your balcony or even in your kitchen!

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