Using up fresh herbs from store

[OakLeaf]

Actually, I looked at the link you posted, and they give the identical advice for storing herbs

I do freeze ginger, but garlic keeps a long, long time (as in months) in a garlic keeper or dark bin.

[Cataboo]

That's actually a good link - lots of herbs that I've eaten all my life, but never actually knew the names to 'cause my Mom only knew the vietnamese names to them.

Lots of them I just grow in my garden anyways, so keeping them fresh isn't a big deal.

[GLC1968]

I'll admit it. We waste fresh herbs when we buy them. Particularly cilantro since I almost always reduce the quantities I use in recipes.

Thanks for the ideas of freezing or storing in water like flowers - I don't know why I never thought of either of those things!

Luckily, we don't buy fresh all that often because we usually use herbs we've grown (either fresh or dried from last year) and that seems to work well enough. Additionally, I tend to save recipes that use a lot of fresh herbs for summer time cooking.

[rubywagon]

I chop/freeze all the herbs I will not be using, into small cubes (one cube per meal size). It does work well.

[Crankin]

I have thrown herbs out on occasion, but not cilantro, as I find it lasts and i use it a lot.
Otherwise, I try to sprinkle them on all sorts of foods in an effort to use up. But, if a recipe calls for just a teaspoon or two, I recently started buying these new single serving fresh herb packs. Down side is they are very expensive. Otherwise, I have been known to substitute dried.