In the refrigerator:

1)   Rinse fresh herbs well and lay on a paper towel. Wrap loosely in the paper towel and place in a resealable plastic bag. Store your bag of herbs in your refrigerator’s crisper.

2)   Fresh leafy herbs such as coriander, parsley, and mint typically come in bunches and can be stored like bouquets of flowers. Wash them in cool water and cut the ends down. Place the stems into a tall glass of water, coving the stems but ensuring the leaves are not submerged. Cover the tops loosely with a perforated plastic bag. The holes in the bag will allow some air to circulate. Change the water every day or two.   

3)   Woodier herbs such as sage, thyme and rosemary should be placed in a perforated plastic bag or wrapped loosely in plastic wrap and stored in the crisper of your refrigerator.

In the freezer:

If you won’t be using your herbs within a week or so, it’s best to freeze them. Frozen herbs, once thawed, can be used just like fresh herbs in any recipe, though they will lose some of their flavor over time, so it’s best to use a bit more than a recipe calls for. They also work better in cooked dishes such as soups, stews and sauces rather than fresh salads etc. Here’s how to freeze fresh herbs:

1)   Remove leaves from stems and place in a resealable plastic bag, spreading the herbs out, so there is a single layer. Lay flat in freezer.

2)   Leafy herbs such as parsley or basil can be mixed with olive oil and frozen into cubes. Start by washing the herbs, patting them dry and removing the stems. Chop the herbs in a food processor, slowly adding olive oil until mixture becomes a paste. Spoon into an ice-cube tray and freeze. When they’re solid, transfer cubes to a resealable plastic freezer bag. Grab a cube or two whenever you need the fresh-herb flavour in soups or sauces.

3)   You can also use water to store them, chop herb finely and add a little water then store in an ice cube tray as above.

4)   Alternatively you can simply pack the leaves into the bottom of a resealable freezer bag. Secure tightly and freeze.

In a pot:

Finally another great tip is when you buy your herbs look for the ones in the pots rather than the bunches. I always find that although you get a slightly smaller plant in the pot they are generally cheaper or similar in price and they last much longer. If your lucky and you look after them they can actually last weeks or months giving you a constant supply of herbs as well as looking lovely and brightening up the kitchen. 

I hope that helps and encourages you to introduce more herbs to your cooking.