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Storing and Cleaning Fresh Herbs:As soon as you get your fresh herbs from the garden or from a supplier, tie them in bunches at the stems. Plunge them upside down, holding by the tied stem, into cool water two or three times to remove dirt and silt. Shake them gently and pat them dry with a paper towel.
Place them, stem down into a narrow container that will hold them upright. Add cool water to cover the stems by an inch and a half and wrap with plastic wrap or a plastic bag. Chill at once. Cleaned and stored this way in a cold (34-36 degree) cooler, they should remain flavorful and crisp for at least a week.
