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.
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.