Quick Tips:
1. Rinse herbs and dry them well before choppong. This helps prevent them from together, so they can be dispersed throughout the recipe.
2. To snip fresh herbs, snip with kitchen shears.
3. Handle fresh cilantro or parsley like a bouquet of flowers. Cut off the ends and stand up in a container of fresh water. Store in refrigerator covered loosely. Change water every other day and they'll last up to two weeks.
4. Basil is handled differently. Cut off stems and soak basil in water for a few minutes. Wrap in a damp towel. Place in a plastic bag and store in the refrigerator.
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