Fresh herbs are a cook’s best friend. They add a bang of flavor to everything from sauces and salads to desserts and even drinks. Storing them properly will considerably increase their shelf life. For soft-leaf herbs (cilantro, parsley and dill), on the same day of purchase, trim the stem ends and wash the herbs in cold water. If the leaves appear droopy, allow them to soak for about 20 minutes. Spin dry in a salad spinner, wrap loosely in a paper towel, place in a zip-lock bag and refrigerate. For woody-stem herbs (thyme, rosemary and oregano), keep them in their original packaging until ready to use.

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