It looks like my CSA box will be featuring "living" cilantro and basil quite often. I do like both but there's a limit to what I can use. Thanks to that other thread I am keeping them in a vase on the counter and that is working well, but I still need to use 'em up before the next boxful comes! I also have plentiful mint in the garden.
I am interested in making salad dressings and fresh chutneys, but I won't necessarily be using them up right away - I want something that will keep in the fridge for a week. Is that possible?
Here's one recipe that looks good but I'm not at all sure will keep:
Other ideas for recipes with fresh herbs that keep welcome.