When storing fresh, culinary herbs it is important to stop them from drying out. Bunches of herbs such as parsley or coriander can be placed in a glass of water. Place in a light, airy position, but out of direct sunlight, where these herbs will wilt.

Alternatively, cover the cut stems of the herbs with a damp tissue and enclose the whole bunch of herbs in a plastic bag. Keep in the bottom of the fridge for a day or two.

Remember that herbs begin to deteriorate as soon as they have been picked. For the freshest taste, use as soon as possible.

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