For maximum flavour, cooks in Southeast Asia like to have fresh herbs growing in their garden. This is possible even in an apartment, as many local herbs grow happily in pots. With increasing urbanisation, however, many cooks have to make do with buying herbs in the markets and supermarkets. Most herbs keep for up to 5 days if stored correctly. Any moisture should first be gently wiped off with a cloth, then the herbs wrapped in paper towel or a kitchen cloth (to absorb any condensation) and stored in an airtight glass or plastic container in the refrigerator. Others which should be treated differently are discussed indi­vidually under their description.

            Many aromatics such as rhizomes, as well as shallots and garlic, can be stored for about a month in a dry, airy place such as a basket, while tamarind pulp keeps almost indefinitely. Other storage tips are included where appropriate.