Herbs can keep in the fridge for one to two weeks. They’ll last longest when they have “enough moisture to keep them fresh ...

Remove the twist tie or rubber band holding the herbs in bunches, so they can breathe. Then run them under the tap, gently shaking off any dirt. After they are clean, dry the herbs with a clean ...

Access to fresh heads of butter lettuce, handfuls of aromatic basil leaves and bunches of parsley is one of life’s great ...

Cut herbs with short stalks should be wrapped in a plastic bag (left open, not sealed) or in a damp paper towel and kept in the fridge. Bunches of herbs with longer stalks can be treated like cut ...

Cindy Haynes, professor of horticulture at Iowa State University, prefers hang-drying most of her herbs. “I will harvest them in little bunches. Those bunches are about six to eight inches long ...

Whether you don’t have an outdoor space or you’re simply tired of buying large bunches of parsley and cilantro (and throwing away the slimy leaves you didn’t use up), the best indoor herb ...

In Iran, she continues, "sabzi" means herbs. The omelet requires a lot of prep; you have to chop a bunch of parsley, a bunch of cilantro, and three bunches of scallions. The herb mix is sold ...

Stir handfuls of chopped herbs through … everything. Pots of warm rice, soup, stew, pasta or risotto turn instantly vibrant when finished with herbs. Let them star in salads.