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Most fresh herbs do not last the whole duration of time after they are purchased from the grocery store, but can if they are stored properly.

Follow these guidelines to preserve the following herbs:

• Thyme: Thyme freezes well on the branch because of its sturdiness, so simply store it in a resealable freezer-safe plastic bag for up to six months. Best to toss it into a pot of soup or a braised meat dish straight from the freezer.

• Parsley, dill, basil, and cilantro: These delicate herbs are very fragile due to its water content.  These herbs work best when frozen in some form of fat, like oil or butter. Purée the herbs in a food processor with just enough oil and butter to coat them, then freeze in a resealable bag for up to six months.  Tip: When pureeing, the herbs may turn dark because of the presence of the fat. Throw in a few crushed ice cubes to keep the mixture bright green.

• Rosemary: Drying rosemary will make it become needlelike and spiky. Instead, pull the leaves off the stem and chop them. You can mix the leaves with just enough olive oil to coat the rosemary, then freeze in a resealable plastic bag for up to six months.

• Bay leaves, marjoram, mint, oregano, sage, and tarragon: All of these herbs need air for circulation. Hang these herbs to dry on a wire rack, or place them upright in a glass for about a week. This will help preserve the essential oils in these herbs for up to six months.