How to store your cut herbs and cut down on waste
Fresh
To keep herbs fresh for as long as possible, bunch them up, trim the stalks then wrap in damp kitchen paper and pop in the fridge.
Oil
You can liquidize any herbs in olive oil and freeze in ice cube trays. Once frozen, remove from the trays and store in the freezer to add to soups, stews or sauces.
Butter
Chop up fresh herbs, mash with crushed garlic and add to room temperature butter. Roll up in greaseproof paper like a Christmas cracker and place in the freezer for 30mins to firm up. Once firm you can unwrap and cut into 1cm thick slices and store in the freezer. These can then be used in pasta, risotto or meat and fish dishes.
Dry
Put picked herbs in an airing cupboard or next to a radiator on a rack. Dry for at least 12 hours. Once crisp, store in a jar for use in salads or when cooking.