Here's the quick run-down on how to store your herbs for maximum potential shelf life:
Wash them. Wash your herbs by filling your salad spinner with cold water. Swirl the herbs gently around in the water to loosen any debris. Drain the water, spin the herbs dry, lay them on a layer of paper towels and pat gently with more paper towels to blot away any excess moisture.
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1) Strip the leaves off the stems. Chop them as you would if using them fresh.
2) Fill an ice cube tray half way full of water.
3) Place the herbs in each section of the tray - about a Tablespoon in each. This way you know when you use them how much each cube holds. (The herbs may float. Don't worry about it too much. Just get them under the water as much as possible with no fuss.)
4) Place your tray in the freezer.
5) The next day take them out and top off each cube. This way the herbs will be fully covered and frozen. Replace in your freezer.
6) After the trays are fully frozen. Pop out the herb cubes and store in a freezer bag. Be sure to label and date.
The cubes can be used in soups, stews or other meals.