Just a sprinkling of fresh herbs can elevate a home-cooked meal to restaurant quality heights, but washing, drying, and chopping them before each meal can be a bit of a time suck. Luckily, Bon Appetit has once-a-week prep method that you can use to enjoy fresh herbs all week long.
Photo by Wheeler Cowperthwaite.
Start by trimming the ends off the stems and giving the trimmed herbs a good rinse in a big bowl of water, draining and refilling the bowl until the water runs clear. Dry them — either in a salad spinner or in the open air — then lay them out on some slightly damp paper towels, roll ’em up, and stick ’em in a plastic storage bag.
When you’re ready to use your clean herbs, just unroll the paper towel a bit and take what you need. These flavorful green things will stay good for up to a week when stored this way, but you’ll probably use ’em up before then.