© 2008 Miri Rotkovitz

Ever find yourself tossing herbs that went bad in the fridge before you could use them? I hate to think of how often I've stowed away leftover herbs, with lofty plans to use them all up in herbed lemonades, spunky vinaigrettes, or inventive little salads, only to fish them sheepishly out of the refrigerator once they're no longer recognizable.

Part of the problem is that certain herbs, like basil, don't much like the chilly atmosphere in the refrigerator. Others need to be kept cool, but require moisture and protection. The wet paper towel and plastic bag trick is one way to go, but it's not very elegant or eco-friendly, and doesn't solve the out-of-sight-out-of-mind dilemma. A much nicer option is Keeping Herbs Fresh, Bouquet-Style. Set those herbs in a glass of water, and you're bound to use them, because they'll stay fresh and enticing -- and you'll see and smell them.

Pick and arrange your containers well, and as a bonus, your herbs will also make a decorative (not to mention very affordable) alternative to flowers. The grouping of basil, mint, and rosemary on my desk right now looks so nice I can't help but feel like a bit of a domestic diva. And the combo is seriously aromatherapeutic, too. Only trouble is my cat seems to like the setup too, and keeps stopping by to snack on the basil and mint. I suppose I'll have to start growing some catnip. It is related to mint, after all.