Fresh herbs are expensive and delicate. With the right storage, they can last weeks instead of days.
The Bouquet Method (Tender Herbs)
For cilantro, parsley, and mint: treat them like flowers. Trim the stems, place them in a glass with an inch of water, and cover the top loosely with a plastic bag. Store in the fridge.
The Damp Roll (Hardy Herbs)
For rosemary, thyme, and sage: wrap them loosely in a damp paper towel and place them in a zip-top bag in the crisper drawer.