Market Look-For’s

  • Firm perky leaves with little browning.
  • Flowers are often edible and just as tasty as the leaves but also sometimes change the taste of the leaves. Ask your farmer for a taste to be sure that it is what you’re after.


  • Most herbs can be stored either in the fridge wrapped in a paper towel in a plastic bag or in a vase of water on the counter.
  • Delicate herbs (looking at you, Basil) should not be stored below 50F and so a vase of water is the best option.
  • If your herbs are getting old, blend them into oil with some salt and a dash of vinegar. This preserves their freshness and is an unexpected hit of brightness on everything it touches.


  • Get in the habit of adding fresh herbs to everything. A pinch of a mixture of chopped herbs will greatly change a dish.
  • Planting window boxes of herbs is the most cost effective and space efficient crop home gardeners can grow.