Parsley, dill, basil, tarragon, mint, cilantro, purslane.
Parsley, dill, basil, tarragon, mint, cilantro and purslane are delicate herbs and they will keep longer if you do not “squeeze” them in a storage bag. The best way to store them is in glass vase with fresh water.
First, untie / open the bouquet and remove any leaves and stems that are not fresh or are damaged.
I a large bow of water and white vinegar (three parts of water to one part of vinegar), place the herbs and very gently wash them, taking care ton to tangle the herb stems. Remove the bouquet of herbs and rinse under cool running water. You may need to repeat this step as sometimes the herbs have a lot of sand / soil on them.
Place the herbs in the salad spinner and gently spin then a few times to drain the excess of water.
Them snip the ends of the stems and place them in glass vase with fresh water. Change the water every other day (when it starts to cloud). When the parts of the herbs that is above the vase is completely dry, you can cover them loosely with a storage bag and refrigerate them, except for basil. This way they will last longer. When you store basil, it is better to keep it in room temperature.
Rosemary, thyme, oregano, marjoram and other herbs with woody stems
It is better if you do not wash these herbs until ready to use them. Wrap them loosely in a damp paper towel and place them in a storage bag or an airtight container and refrigerate them.