Care & Storage

For Eating Fresh: Store in a bag in your fridge and use within a week.

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Once dried, store herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)


July - October