KEEP ’EM FRESH IN THE FIRST PLACE!
Frank Proto, chef-instructor at the Institute of Culinary Education in New York City, suggests wrapping justpurchased herbs in a damp paper towel and refrigerating them in a zip-top bag. Wash tender herbs right before using, and don’t bother rinsing their sturdy cousins unless they’re visibly dirty. If you want to get a head start on cleaning tender herbs, wash them, dry very well (this is key!), and then follow the damp-paper-towel, zip-top-bag method.