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Herbs are more delicate than veggies. They need to be stored and cared for properly! First of all, keep your herbs in their sealed bag. We use special bags which work by removing harmful gases to keep your herbs fresher for longer, so it’s a good move to keep them sealed in there for as long as you can.

Leafy Herbs (coriander, parsley, dill)
Once opened, they should be kept moist, cool but not cold. Lay out the herbs, (making sure they’re dry) on a damp clean chux cloth or paper towel. Place the herbs inside and roll up the herbs within the damp cloth. Place in a zip lock bag and refrigerate. Wet the cloth when it dries out and this method should keep your herbs fresh for two weeks!

Woody Herbs (rosemary, thyme)
To keep them fresh, lay them out on a dry chux cloth, roll up in the cloth and store in a plastic sandwich bag in the fridge. This method should get you 2-3 weeks of fresh herbs. Keep your herbs at the front of the fridge, so you won't forget they're there and so they are not too close to the cooling unit, which will make them wilt!

Basil
Store basil in a few inches of water in a jar or a glass and keep out of direct sunlight. This method should keep basil fresh for two weeks, and prevents the leaves from blackening (which can happen in a very cold fridge).

• Cardboard box: Your box, recipe cards, meal kit bags (including stickers) and any cans you receive with your meals are all recyclable
  
  
• Ice Packs: The ice packs are perfect for reuse in your chilly bin or cooler bag. Otherwise, simply dispose of the water-based gel in your general waste, you can then recycle the outer layer through Soft Plastics New Zealand. To locate your nearest drop off location visit https://www.recycling.kiwi.nz/store-locator.
  
  
• Plastic Wrappers: The plastic wrappers used for your meats, salads and herbs help to keep them fresh and hygienic. These can also be recycled through Soft Plastics New Zealand. To locate your nearest drop off location visit https://www.recycling.kiwi.nz/store-locator.