• Snip and Pick Over Herbs: Pick over the fresh herbs, removing and discarding and discolored, wilted, or bad looking herbs. Next, place the herbs on a clean work surface. Then snip off and discard the base ends.
  
• Wash Herbs: Place the colander of a salad spinner or a fine mesh colander into a large bowl. Fill the bowl with COLD water and then add the fresh herbs. Use your hands gently to agitate the water and clean the herbs. Lift the salad spinner or colander out of the bowl of water. Place the salad spinner colander into the salad spinner and spin until dry. Next, line a clean work surface with paper towels. Gently dump the dried herbs onto the towels and gently pat thoroughly dry.

  (No Salad Spinner? Alternatively, you can drain the herbs in the colander, and then gently dump the washed herbs out onto a paper towel-lined work surface. Use the paper towels to pat the herbs thoroughly dry, removing all excess moisture.)
  

Storing Tender Herbs (cilantro, chervil, dill, mint, parsley – curly, parsley – flat leaf, and tarragon)

• Storage Method: Fill the bottom of a 1-quart mason jar, plastic deli container, canning jar, or other large jar with about an inch to an inch-and-a-half of water. Next, place the fresh herbs inside the jar with the stem-side down in the water. Finally, cover the top of the storage container tightly with a tight-fitting lid. Alternatively, you can use an overturned resealable storage bag, or the plastic vegetable bag provided by the grocery store. Just make sure you seal the bag against the base of the jar to keep air out. (Tip: I typically just use the tie from the fresh herb bundle to tie the storage bag to the container.)
  
• Store soft herbs in the fridge for 1 week or longer (see chart for herb storage estimations).
  

Storing Woody Herbs (chives, oregano, rosemary, sage, savoy, scallions, and thyme)

• Storage Method: Damped a double layer of paper towels and place on a clean work surface. Place the fresh herbs in the middle of the damp paper towels and gently wrap the paper towels around the herbs. Transfer the package of herbs to a resealable storage bag, press out the air, and seal the bag.
  
• Store hard herbs in the fridge for 1 week or longer (see chart for herb storage estimations).
  

Storing Basil

• Storage Method: Fill the bottom of a 1-quart mason jar, plastic deli container, canning jar, or other large jar with about an inch to an inch-and-a-half of water. Next, place the fresh herbs inside the jar with the stem-side down in the water. Finally, cover the top of the storage container tightly with a tight-fitting lid. Alternatively, you can use an overturned resealable storage bag, or the plastic vegetable bag provided by the grocery store. Just make sure you seal the bag against the base of the jar to keep air out. (Tip: I typically just use the tie from the fresh herb bundle to tie the storage bag to the container.)
  
• Store fresh basil at room temperature for up to 2 weeks.