Herbs: The best way to handle parsley and tender-leafed herbs like basil, chervil, cilantro, dill, and tarragon is to unband the bunched herb, separate the sprigs, and discard any that have broken stems, is yellowing, or going soft. Do not wash herbs. With a sharp knife, slice off base of each stem slightly on the bias just as you would if readying roses for a vase. Fill a large glass or small jar with cool water three-fourths of the way, then stand herb springs in jar just as if you were arranging flowers. Pop a soft plastic bag upside-down loosely over bouquet of herbs, do not secure around bottom of jar, and set in refrigerator. Maximum storage time is 10 days to 2 weeks for parsley, 3 to 5 days for basil (it tends to blacken as moisture accumulates), 7 to 10 days for other herbs.