How to store fresh herbs

Soft herbs (basil, coriander, mint, parsley): trim the stems, stand them in a glass of water like flowers, and loosely cover with a bag. Refrigerate — except basil, which prefers the counter.

Woody herbs (rosemary, thyme, sage): wrap loosely in a barely-damp cloth or paper towel, then into a bag in the fridge. They will last two weeks.

For long storage, chop soft herbs into oil and freeze in cubes. Instant flavour base for pasta, soups and roast vegetables.

And the simplest upgrade: buy the living pot. A basil plant on the sill outlasts three cut bunches.