There’s nothing sadder than a limp bunch of herbs living out the last of their days in the bottom of your crisper.

So how can you make the most of vibrant bunches of herbs and give them the long life-thyme (sorry, we couldn’t resist) they deserve?

1. Wash and dry
   Even though some people say washing your herbs before storing them is a sure way to speed up the decay process, we’ve found that it actually makes them last longer.

Just be sure to rinse under cool running water and dry thoroughly – either in a salad spinner or with a clean tea towel.

2. Know if your herbs are tender or hardy
   Herbs like basil, dill, mint, parsley and coriander are considered to be ‘soft’ due to their tender leaves and stems, whereas rosemary, thyme and sage are the tough ones of the herb world. This means that tender and hardy herbs need to be treated differently.

3. Tender herbs
   Treat your tender herbs like flowers – cut off the very ends of the stems and pick out any yellow or wilted leaves. Put them in a jar of water in the fridge (except for basil – leave that out on your bench top because the cold air in the fridge will make the leaves turn black) and cover with a loose plastic bag to create a microclimate. Change the water every couple of days to see them thrive for a couple of weeks in your fridge.

4. Hardy herbs
   Take a slightly damp, clean paper towel and lay your hardy herbs lengthways in a single flat layer. Roll them up loosely and then either store in a plastic resealable bag or airtight container in your refrigerator.

To make the most of your beautiful herbs, think about making this gorgeous herb salad with yoghurt or smoky fish pie with herb and nut crust.