Store fresh herbs in the refrigerator after purchase/receipt. Rinse the leaves under the cold tap and wrap them in a few sheets of damp kitchen paper or a sandwich bag. Store this in the vegetable drawer of your refrigerator. This way the herbs will stay good the longest, about 1 week. It is also possible to freeze or dry the leaves.

Storing fresh herbs for a long time

There are two different options for storing fresh herbs for a long time, freezing or drying. For both options though, the longer you store the product, the less the quality becomes. We recommend never storing the herbs longer than a year.

Freezing

There are two ways for freezing fresh herbs. In the first way, you freeze the herbs completely/whole. Rinse the herbs well under the cold tap and let them dry completely. It is important to put the herbs in the freezer separately so that it does not stick together and damage as soon as you take it out of the freezer. Once the herbs are completely frozen, you can store them in an airtight freezer bag with a date sticker on it. This way the herbs will keep for a year.

Another way is to first finely chop the herbs and store them in a water-filled ice cube mold or muffin tin. This way the herbs will keep for six months. This is shorter because they are chopped first and lose their flavor faster because of this. An advantage is that this way you can get just the right amount you need for a dish from the freezer.
When you are going to use the frozen herbs it is best not to defrost them but put them frozen in the pan. The leaves quickly lose some of their flavor and adding it immediately to dish preserves most of the flavor.

Drying

There are several ways for drying the herbs. It is important to keep the temperature as low as possible, otherwise a lot of flavor can be lost during the drying process. The fastest way to dry the herbs is in the microwave or oven. Spread the herbs on a piece of kitchen or baking paper and place a second sheet of kitchen or baking paper over it. Then let this dry for three to five minutes in the microwave at 600 watts or in a hot air oven at 30 to 40 degrees. Keep a close eye on the microwave or oven, as the time varies with each herb and microwave/oven.

If you have a little more time for drying, it is also possible to dry the herbs on a piece of paper in a warm, dry and dark environment. An attic is ideal for this or near a heater. Let this air dry for 1 to 2 weeks.
Store the dried herbs in a tightly sealed jar. This way the herbs will stay good for 6 to 12 months.