Herb Guide: Choosing, Storing and Cooking
Maximize your perishable produce with our guide to choosing, storing and using all kinds of fresh herbs.
Pungent thyme has been used traditionally for cooking as wel as an antibacterial agent. This woody-stemmed herb keeps relatively well; loosely wrap thyme in a damp paper towel, then seal in a zip-top plastic bag filled with air. Refrigerate for up to five days.
Tip: To prep, simply hold a stem and run your fingers down the sides to remove the tiny leaves for use in recipes.