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So it seems as if I've been storing fresh herbs incorrectly (or, in a kinder light, not the best way possible). I had been wrapping them in a moist towel, which I then put into a plastic bag and kept in the refrigerator.However, a friend, who grows herbs commercially, offered this advice when I asked him the best way to store fresh mint:
"Herbs are best treated like you would cut flowers -- enough water to cover the cut ends, even better covered loosely with a plastic bag in the refrigerator. Mint will probably root if you leave it long enough!"(This is the same way to store scallions.)
Fresh herbs such as mint, oregano, thyme and sage are readily available at farmers' markets throughout the summer. They add great flavor to almost anything (tomato sauce, scrambled eggs, butter, chicken salad, etc.). Among other uses, I've been throwing mint into homemade lemonade (easier than you think!), which is one of the most refreshing drinks imaginable.
Some caveats: Cilantro MELTS in a vase. Rots. I've tried it a few times and it does MUCH better in the bag/fridge method. Basil does very well and will root in a vase. Parsley stays sturdy in a vase but does just as well in the fridge like cilantro. I've looked at a zillion methods for storing herbs, and it REALLY depends on the sturdiness of the plant!
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