For larger bunches, submerge the herbs in water as you would salad greens, swish to release any impurities, then dry in a salad spinner or between paper towels. To retain maximum flavor, place unwashed fresh herbs in a resealable plastic freezer bag. Pack the herbs loosely and store in the refrigerator's crisper. Placing herbs between damp towels before refrigerating is not recommended. Some herbs, like basil, will turn black if stored at too cool a temperature.
Some recipes call for robust herb flavors, others for more subtle tones.
Finely minced herbs blend into foods more easily, but also dissipate more quickly as the dish cooks. Coarsely chopped herbs hold up better during the cooking process. Use a sharp utensil when chopping herbs. If your utensil is dull, you'll end up smashing and bruising the leaves, they will discolor, and the flavor will suffer. Always chop, cut, snip or tear herbs just before using them and prepare only what you will use, Traunfeld recommends.