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Handle fresh herbs with great care to avoid bruising leaves. Store away from ethylene-producing fruits and vegetables (bananas, tomatoes, etc.). Basil should be handled with care, as it bruises easily.

Arugula is highly perishable and does not keep well, even when refrigerated. Before storing it in the refrigerator, wrap a damp paper towel around the roots and place the vegetable in a perforated plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.

Arugula can also be preserved standing up in a glass of water, like flowers; change the water daily.

Fresh dill can be kept for only about 2 days. Place the stems in a bowl of water, or wrap the leaves in piece of damp paper towel and store them in the refrigerator. To optimize flavor, freeze fresh dill rather than drying it.

Keep fresh basil in the refrigerator. Wrap it in a slightly damp paper towel to help it stay fresh longer. Wash it just before using it. Fresh basil leaves can also be preserved in olive oil, or you can make them into a smooth paste by blending them with oil in a food processor. Store dried basil in a sealed container kept in a cool, dry, dark place.

Freezing is particularly suitable for basil, which loses much of its taste when dried. Freeze it whole or chopped;blanching is unnecessary. You can also cover it with stock or water and freeze it into cubes, which can be used in soups, sauces and stews. Use it unthawed to maximize its flavor.

Fresh chervil is delicate. Place the stems directly in water, or wrap the chervil in slightly dampened paper and store in the refrigerator. Chervil conserves its flavor better when frozen than when dried.

Before storing it in the refrigerator, wrap a damp paper towel around the roots and place in a perforated plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.

Store fresh chives in the refrigerator in a plastic bag for up to a week. Do not wash until ready to use them, as excessive moisture will promote decay.

Keep parsley in the refrigerator in a perforated plastic bag. Wash it first as it could be earthy, sandy or very damp. If it is wilted, sprinkle it lightly with water before refrigerating it; or if you have washed it , avoid drying it completely. Although parsley freezes well (with out blanching), it loses its crispness; use it unthawed. Store dried parsley in an airtight container kept in a cool, dry, dark place.

Refrigerate to keep them fresh. Wrap them loosely in paper towels and store in a plastic bag in the crisper compartment. Most herbs can keep for up to 5 days.

Fresh mint can be kept for several days in the refrigerator. Dry mint stored in a sealed container and kept in dry, dark place, remains flavorful for up to 2 years.

Store between 40°-50° F. Wash just before use to maintain integrity of herb. Never ice, and keep away from moisture. Low temperatures will cause discoloration and a shorter shelf life. Fresh Oregano is best if used before 5 to 7 days.

If stored properly , rosemary holds its quality for a long time after cutting.Store fresh rosemary in a plastic bag or in a glass of water in the refrigerator.

Refrigerate to keep them fresh. Wrap them loosely in paper towels and store in a plastic bag in the crisper compartment. Most herbs can keep for up to 5 days.

Sorrel is highly perishable and does not keep well, even when refrigerated. Before storing it in the refrigerator, wrap a damp paper towel around the roots and place the vegetable in a perforated plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.

Sorrel can also be preserved standing up in a glass of water, like flowers; change the water daily.

Refrigerate to keep them fresh. Wrap them loosely in paper towels and store in a plastic bag in the crisper compartment. Most herbs can keep for up to 5 days.