For this reason, herbs should ideally be harvested or bought just before they are to be used, and then processed immediately.
Tips for shopping: When buying herbs, make sure that they give off an aromatic scent. Herbs that have already been cut should look juicy and green. A useful test for potted plants is to pull carefully on a stem - if the whole plant, including the root ball, comes loose, the experts advise against buying it.
Storage: If you cannot use the herbs immediately, make sure they are sufficiently moist. You can put the bunch in a glass of water or wrap the herbs in a damp cloth and store them in the salad draw of your fridge. They will keep for about three days.
Alternatively, of course, you can freeze, dry or pickle herbs - allowing them to be stored for longer.
Processing herbs: Fresh herbs should only be rinsed briefly under cold water and then shaken dry or patted down with a towel. Herbs with hard stems can either be added whole or the leaves can be plucked off.
If the herbs have soft stems, you can cut them into small pieces with a knife or scissors. Do not crush or squash them, if you can avoid it. This preserves the ingredients and the aroma.
Basil, for example, contains many minerals and vitamins - including calcium, iron and beta-carotene, vitamins A, C and K. And parsley contains vitamins A, B1 to B6, C and K as well as beta-carotene and folic acid.
Make your own herb pesto: Herbs are excellent for making a pesto. If you want to make a delicious combination yourself, you can try the 7-herb recipe. You will need: basil, parsley, coriander, lovage, thyme, oregano and wild garlic. Simply chop the herbs, add them to fresh olive oil, add some chopped pine nuts and season everything to taste.