Wash the herbs clean with water
Fill a glass or Mason jar with an inch of water.
Place the herbs in the jar like a bouquet of flowers.
Cover the lid and store in the refrigerator.
To store basil, leave uncovered and place on the counter where the basil can get some sunlight. Change the water as needed or if it discolors

HARVESTING & DRYING

Harvesting Aerial Parts

1

Aerial parts are the leaves, stems, flowers, seeds or fruits.

1. For annual plants, cut the plant just above soil surface.
2. For perennials, cut the upper half to a third of the plant. This
enables the plant to recover more easily and begin growing again
sooner.
3. Remove any dead or dying plant material and make sure it is free
of dirt. Wash if necessary.

3

How long will they last?

Dried herbs will generally keep for a year.

Fresh herbs should have a shelf-life of about 3 weeks.
Ground and powdered herbs will have a shelf-life of 4 to 6 months.

REPOTTING

PROPAGATION

REPOTTING

Drying Aerial Parts

1. Tie the plants into bundles and hang them upside down or lay
them on a non-mental screen.

2. Aerial parts, excluding the seeds (which will be firm and hard), will
be brittle or crumbly when completely dry.

3. Store dried plants for later use.

1

2

STORING

1. Store the dried herbs by keeping it in a resealable container in the refrigerator.

2. Properly dried and stored herbs will maintain their colour. Their

taste should be strong and their smell should resemble the scent
when they were fresh.

Storing dried herbs

1

Storing fresh tender herbs

2

Tender herbs: Tarragon, Sweet and Thai Basil, Stevia, Parsley, Coriander, Mint, Thyme, Indian Borage, Laksa Leaf, Curry leaf, Lemongrass,

2

Storing fresh hardy herbs

Hardy herbs: Rosemary, Oregano, Pandan

Wash the herbs clean with water
Arrange the herbs lengthwise in a single layer on a slightly damp paper towel.
Loosely roll up the herbs and transfer to a resealable plastic bag or in plastic wrap.
Store in the refrigerator.