This is the third installment of “Unboxed” – posts that demystify summer’s most seasonal produce. See the first two posts on rhubarb and leeks.

Every week, Shabbat ends with a sip of wine, the glow of an intertwined candle and deep breath of “besamim” (spices) during the havdalah ceremony. For years, I thought besamim was synonymous with “cloves,” which seems to be the spice-of-choice found in most havdalah spice boxes. It was not until I attended the Shabbaton at Hazon’s NY Jewish Environmental Bike Ride that I was introduced to the idea that besamim could mean fresh rosemary, lavender, or any other herb picked from the garden or field. What better way to connect back to the week, I thought, than to breathe in the scent of life, ground, and growth?

These days, I’m getting more than my fair share of besamim in the form of the basil, parsley and the other bright green herbs that show up in my CSA share. I love how they add a burst of brightness to just about everything I cook. But unlike lettuce or bok choy, I just can’t seem to use them fast enough! More often than not, I end up throwing out half a bunch of wilted, unused and just very sad herbs.

In hopes of lessening the amount of food waste going on in my kitchen (and I presume many others), The Jew & The Carrot presents tips for storing and using up fresh summer herbs before they end up in the garbage. Check them out below the jump.

Suggestions for Storing and Using Fresh Herbs

BASIL

To Store: Basil is best picked or purchased fresh and used within a few days. To refrigerate, wrap whole stalks and leaves in slightly dampened paper towels, place in a plastic bag, and store for 4 days. Another storage method is to place a “bunch” of basil stems down, in a glass of water (I prefer this method). Basil stored in this manor will benefit from a water change every couple of days.

Quick Recipe Ideas:

• Pesto is a great place to start. Combine two cups of fresh basil leaves with two garlic cloves, two tablespoons of olive oil and a handful of grated Parmesan cheese in a blender and pulse away. Make a bunch and freeze half for a quick from-the-freezer pasta sauce.
• BMT -Layer fresh basil leaves with slices of mozzarella and thick slices of farmers’ market tomatoes. Sprinkle with sea salt and pair with crusty bread for a seriously delicious lunch.
• Best Bagel Sandwich. Top a toasted bagel with butter, nutritional yeast, tomato slices, and fresh basil leaves, salt & pepper. Who needs lox?

PARSLEY

To Store: Parsley should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week.

Quick Recipe Ideas:

• Parsley Pesto. Parsley is a great basil substitute in pesto – try going half and half in your next batch.
• Pair with Potatoes. Just before serving, toss a bunch of finely chopped parsley leaves into your potato salad, or roasted new potatoes.

CILANTRO

To Store: Before you store cilantro it should be rinsed and left moist (not wet) and placed in a plastic bag. The cilantro may be stored for up to 1 week in the fridge.

Quick Recipe Ideas:

• Salsa and Guacamole. Dice a handful of cilantro and mix in with your favorite recipe for guacamole or salsa.
• Soup and Beans Topper. Garnish summer soups and black beans and rice with a dollop of yogurt and a sprinkle of fresh cilantro.
• Protein Infuser. Making Tofu? Chicken? Try using this lime-cilantro marinade.

MINT

To Store: Rinse mint well, cut the ends, roll the stems in damp but not dripping paper towels, and store in a loose plastic bag. If you use it all up in a few days that should be enough, but for longer, you may want to re-rinse it every other day and pick off yellowing leaves.

Quick Recipe Ideas:

• Drink Infuser. Crush a bunch of mint leaves, stuff them into a tea ball, and dunk it into a pitcher of iced tea or water.
• Salad Refresher. I like to chop mint finely and toss it with white beans, slivers of red onion, and a maple/mustard vinaigrette. It’s also a refreshing addition to pasta dishes and Middle Eastern grain dishes like tabbouleh.
• After Dinner Mint. Why spend extra money buying gum and breath mints? After dinner, chew on a few fresh mint leaves and you are good to go.

CHIVES

To Store: Wrap fresh, washed chives in a paper towel and store them in plastic bag in the refrigerator.

Quick Recipe Ideas:

• Chive and Eggs. One of my favorite omelets simply combines beaten eggs, a splash of milk, and a handful of lightly sauteed chives. So fresh!
• Sharpen Up Your Salad. Chop fresh chives into a big bowl of salad greens and top with your favorite oil and vinegar dressing and a shave of Parmesan cheese.
• Chive Fried Rice. Cook up some rice and mix it with soy sauce, chopped chives, scrambled egg, ginger and garlic to make a delicious base for stir fries.

If you still have some herbs left over after all of that cooking, check out Serious Eats’ thread on how to dry herbs with ease and The Kitchn’s post on making herb ice cubes. Background information on herb storage from Gourmet Sleuth.

What’s YOUR favorite way to use fresh summer herbs?