You have a few easy options.
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I have a friend who uses fresh herbs in almost everything.
Thats an effective way to clean fresh herbs, saysNichole Dandrea-Russert, registered dietitian nutritionist and author.
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If you just pour off the water, the dirt could mix back in with the herbs.
Hardier herbs, like rosemary andthyme, can be cleaned using the same method.
Remember to dry the herbs thoroughly before storing them.
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Department of Agriculturesays to skip them.
Theyre not approved for use on produce and could make you sick if theyre not washed completely away.
Gently swirl your herbs to help remove pesticide residues.
Additionally, opting for organic herbs when possible is a great way to avoid synthetic pesticides altogether.
But if youd prefer cleaning them immediately, then its important that you dry them completely before storing them.
Remaining moisture can cause them to spoil faster.
Alternatively, store them with a towel wrapped around them to absorb excess water.
Spoiled fresh herbs may lose their vibrant green hue, turning brown or yellow instead.
They might also feel slimy and emit an unpleasant odor, Dandrea-Russert says.
If this occurs, it’s best to compost them rather than use them in cooking.
If you still have too many, considerdehydratingor freezing them to use later.
To dehydrate, tie the stems together and hang them upside down.
If you have a dehydrator, set it to 90100F and dry the herbs completely.
To freeze, spread the herbs evenly on a baking sheet and freeze them.
Then, place them into a freezer bag or airtight container and store for up to 6 months.
