Basil – How to store it: At room temperature in a vase of water for up to 1 week.
Use it up: Mince and combine with sugar for an aromatic fruit topping.
Chives – How to store them: In a sealed plastic bag in the crisper for 1 to 2 weeks.
Use it up: Chop and combine with softened unsalted butter; drop chunks on top of just-cooked steaks, pork chops, or fish.
Cilantro or Parsley – How to store it: In the refrigerator wrapped in plastic for up to 5 days.
Use it up: Puree 1 cup leaves with 1/4 cup olive oil and 1 clove garlic to make a pesto; use on pasta or as a dip for bread.
Rosemary – How to store it: In the refrigerator in a sealed plastic bag for up to 5 days.
Use it up: Whole branches make a perfect bed for roasted vegetables, or tuck them into the cavity of a chicken or other bird before roasting.