Buy a couple of herb plants and grow them on a sunny windowsill so you have ready access to small amounts. If you’ve bought a bunch of parsley, mint or basil, use handfuls in salads and sauces. For basil, toss the remainders of a bunch into a food processor or blender, drizzle in some olive oil and process until finely chopped. Spoon into ice cube trays or small covered containers, and freeze. Once frozen, remove from trays, place in a freezer bag and use in place of fresh basil in almost any recipe.
To keep cilantro fresh longer for use in other dishes, place it in a paper bag or wrap it in a paper towel, then place it in a plastic bag in the crisper (and remember not to put heavy vegetables on top of your herbs-this shortens the herbs’ storage life). Herbs that are hardier, such as thyme and rosemary, can be dried.