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You’ll be rewarded ten-fold when you start cooking with fresh herbs. The wonderful fragrance of an herb is most pleasing, but your palate will enjoy the greatest pleasure from the herb’s flavor itself. All chefs cook with fresh herbs!

You can store herbs for several days by immersing the stems in 1 inch of water in a tall glass. Cover with a plastic bag and refrigerate; replace water when cloudy. You can also freeze herbs by removing the leaves from the stems, rinsing and drying the leaves, and then placing them in a heavy-duty sealed plastic bag for up to six months. (Frozen herbs darken but retain much of their flavor.)