Fresh herbs are very important in my cooking. They bring such a bright yet delicate flavour to my dishes. I would always go for fresh instead of dried herbs as there is just no comparison.

However, unless you grow your own and cut out what you need, the fresh herbs you buy in stores usually come in quite a big bunch. You store them in the fridge and they will most likely be wilted or turned brown the next day.

Here is a quick guide to how to store your fresh herbs so that they retain their freshness longer.

Elements that affect how fast your herbs wilt are moisture, light, temperature and level of oxygen. The wrong balance of these things can cause your fresh herbs to turn slimy (too much moisture), dry (too little moisture), yellow (direct/excess light) and or brown (too cold or excess of oxygen).

1. Wash and dry your herbs before storing

Rinse your fresh herbs quickly under cold water to wash off any dirt and dust. Then lay them out on a single layer on paper towels to dry or you can use a salad spinner to spin away the water. This way, your herbs are washed and ready for use anytime you want.

2. Soft vs Hard Herbs

There are two categories of herbs depending on the stems and leaves. Soft herbs have tender stems and leaves, like cilantro, mint, and parsley. Hard herbs have woody stems and firm leaves, such as rosemary and thyme.

- For soft herbs: Snip off the ends of the stems and remove any wilted or discoloured leaves. Transfer them into a glass jar with about 2cm of water in the bottom. Place the soft herbs into the jar, loosely cover with a plastic bag and store them in the fridge.

- An exception for this rule is Basil, which is also a soft herb. You can still trim and place them in a jar with water, but cover and store them at room temperature as the coldness in the fridge will turn the leaves brown.

- For hard herbs: Arranging them in a single layer on a slightly damp paper towel and loosely roll them up. Store the bundle in an airtight container or ziplock bag in the fridge. The damp paper towel will keep the herbs moist enough so they don’t dry out and the air tight container or bag keeps the oxygen out so they don’t turn brown.

The Most Common Soft Herbs:

- Cilantro

- Parsley

- Mint

- Basil (special treatment)

- Dill

The Most Common Hard Herbs:

- Rosemary

- Thyme

- Sage

- Chives

- Oregano