I store fresh picked herbs from the garden or market in jars of water so they can continue to drink throughout the week. Like fresh cut flowers, I trim off the bottom of the stems and place the herb bunch in a vase of water. I either leave them on the counter or store them, water and all, in the refrigerator. Anything left at the end of the week I place in zip bags, label, and freeze. When available I prefer to use the fresh herbs in raw dishes and as garnishes, saving the frozen herbs for cooked recipes.