I LOVE that herbs are being added to our CSA share. I thought I might post on how to store your herbs and a really basic recipe for a salad dressing that you can adapt to any herb you might have on hand.

Clockwise, top to center we have; chives, oregano, garlic chives, cilantro and thyme.

Tender herbs like basil, cilantro and parsley should be treated like fresh flowers on your counter. Just put them in a container with water and make sure the stems are touching the water. Change the water every day or two until you use all the herbs.

Woody herbs like oregano, thyme, tarragon, and grassy herbs like chives need to be stored in the warmest part of your refrigerator; in the door, or where you store your butter. You can wrap them loosely in plastic wrap, Ziplock bag, or in a small Tupperware like container with the lid slightly ajar. Don’t seal them tightly or they will mold. Oh, and don’t rinse any of your herbs before you use them. They don’t store well wet or even damp. I put a little piece of papertowel in a Ziploc with my herbs to keep them dry and really fresh.

I also put them in front of everything on the shelf so I can see them. That way I don’t forget about them and I use them.

Here is a basic recipe salad dressing. It makes at least enough for 12 or 15 single salads and keeps for two weeks. I keep this on hand and put it on any greens I have, lettuce, arugula, kale, chard. Keeping greens washed and ready to eat and having a nice fresh dressing on hand makes me really happy.

Creamy Herb Salad Dressing
1 cup (about) loosely packed dill, parsley, basil, cilantro, or chives washed and most of the stems removed. Any combination of these works.
2 or 3 tablespoons loosely packed leaves of woody herbs like thyme, oregano or tarragon.
3/4 cup mayonnaise, low-fat, or not, or even yogurt works here.
1/2 cup buttermilk
2 Tbs. vinegar, any type.
1/2 tsp. kosher salt; more to taste
1/8 tsp. freshly ground black pepper
3/4 tsp. hot sauce _optional.
In a food processor, combine everything and process for a minute or two. Pour into a bottle or jar and refrigerate for up to 2 weeks.