These days, home cooks can buy fresh herbs at their local supermarket. Most retailers sell cilantro, flat leaf parsley, curly leaf parsley, basil and thyme. Always buy the freshest bunch. Try smelling them. Fresh herbs should have a strong, fresh aroma. The leaves should look clean, green and crisp. Once home, do not clean them right away. Water on the leaves creates a home for mold and the plant will deteriorate much faster with damp leaves. Instead, wait till just prior to use, before rinsing them – but RINSE them before consumption. Some “food writers” recommend cutting the tips of the stems off before storing them; however, I have never…
