Exposure to excessive light, oxygen and moisture as well as storing at the wrong temperature are the biggest enemies of fresh herbs. Before storing them, make sure the leaves are not too wet – pat the herbs dry with a kitchen towel. Then store them upright in about 5cm (2in) of water, as you would with a bunch of flowers. Shelter them from direct sunlight and, if keeping them in the fridge, make sure the back of the fridge is not too cold and ice crystals are not forming on the leaves. Note that basil should never be stored in the fridge. To make your herbs last even longer, you can chop and freeze them.