Herb Etiquette

I know that many people store their green herbs by setting the bunch in a glass of water, as though they were flowers. But I’ve always found that the leaves don’t hold up well that way and the stems become waterlogged. So I was happy to come across an item on Bon Appetit’s Web site that supports my approach, especially since I turn to fresh herbs so frequently at this time of year.

Here are Bon Appetit’s instructions verbatim. I couldn’t have said it better myself.

• Remove any rubber bands or twine and submerge herbs in a large basin or bowl filled with cold water. Let sit for a few minutes, then swish to release dirt. For grittier herbs (like basil), repeat with clean water until no dirt remains. Lift from the water, trying not to stir up the dirt, and dry in a salad spinner or gently pat between paper towels.

• Place washed and dried herbs in a single layer on a few damp paper towels. (I sometimes substitute a clean tea towel-THH.)Loosely roll up the bundle and store in a resealable plastic bag in the crisper of the refrigerator for up to one week. Perishable basil is best used right away.

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