Rinse, rinse, rinse.
Do yourself a favor: Rinse off your herbs as soon as you get home from the market or store. Don't wait until three minutes before starting dinner. Not only will they be ready to deploy whenever you need to add brightness and a finishing garnish, but giving the whole bundle a proper wash rehydrates the tender leaves so they stay fresher longer, meaning no questionably brown parsley or cilantro.
But the reason washing your herbs in advance is truly a pro move is that it makes you about 100 times more likely to reach for them when you’re in the kitchen. Clean any herbs that are visibly dirty or feel gritty in your mouth beforehand, so you can add them by the handful to a dish in an instant. Here’s how we do it in three easy steps. All right, maybe not stop, drop, and roll easy, but still, super super easy.Trim the ends of your herbs with a knife or shears.
And you're done. You'll be slinging herbs so fast, you'll get some kind of Wild West bandit nickname. Quick Draw Susie. Leafy Luther. Quality Parsley Patrick. The Good. The Bad. The Herbaceous.
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