Tip: Storing fresh herbs

There are soft herbs and hard herbs, and storing them depends on what type of herb they are.  Some you store in a glass of water; others you store differently.  From the website Kitchn.com, here.

"Treat soft herbs like a fresh bouquet of flowers. Fill a glass with cool water, Trim the ends of the stems, and then place the bunch in the glass. Change the water every couple of days to keep it fresh. Your basil bouquet should be left out on the counter at room temperature, as its leaves will turn black if refrigerated. But all others should be stored in the refrigerator covered loosely with a plastic bag, which helps the herbs retain moisture in the dry environment of the refrigerator and keep too much oxygen from browning the leaves."

Common soft herbs:

• Parsley
• Basil
• Tarragon
• Dill
• Mint
• Cilantro

"Hard herbs require a slightly different approach. Instead of sticking them in a glass of water, wrap them loosely in a damp paper towel. Store the bundle in an airtight container or resealable bag in your crisper drawer. The paper towel keeps the herbs just moist enough so they don't dry out, and the container or resealable bag keeps oxygen out."

Common hard herbs:

• Rosemary
• Thyme
• Sage
• Oregano
• Chives