There is nothing quite like adding fresh herbs to your favorite recipes. But how do you get the best out of what you've got? Read below on tips on how to handle the ingredients that give your dish all the flavor it needs.

Buy

For the best flavor and quality of storage, buy your herbs near the time you’re going to use them. Or, if you’re growing them, pick them in the morning -- after the dew is gone, but before the sun gets hot and the plants wilt.

Store

If you’re going to use the fresh herbs in the next few days, store them in an open bag in your fridge crisper. Or use a closed bag with a few holes punched in it. If you want to keep your herbs a little longer, cut their ends diagonally and put them in a tall glass with about an inch of water -- just like you do with flowers. Place a plastic bag loosely on top -- this lets air circulate. If you change the water every day, this will keep your herbs fresh a week or more. However, the longer you store them, the more the flavor will dull.

Wash

Don’t wash your herbs until you’re actually going to use them. If it’s just a small amount of herbs, wash them under running water, then use a salad spinner to dry them off (or just shake them). If there’s any moisture left, use paper towels to pat it off. Wash larger amounts of herbs as you would wash salad greens. Fill a deep bowl with clean, cold water and swish around the herbs. Then, lift them up and transfer them to water in another bowl, leaving the dirt and grit behind. Keep switching bowls and doing this until the water stays clear.

Cook

Chop your herbs into tiny pieces (unless you recipe says otherwise) using scissors or a large chef’s knife. For thick-stemmed herbs like oregano, rosemary, and sage, you’ll just be using the leaves of the herb. Run your fingers down the stem (top to bottom) to strip the herb of its leaves. Some small-leaved plants, like thyme, can be used with the stem earlier in the season. Later in the growing season, when the stems are tougher, you’ll need to strip them. If you’re working with tender-stemmed plants like cilantro or parsley, it’s fine to use some of the stem. Use three times as many fresh herbs as you would dried herbs in a recipe.

Nestpert: Myles Paisley, Former Research and Development Chef at FreshDirect

Now, find out how to grow your own herb garden and learn How to Plant a Low-Maintenace Garden.

-- Paula Kashtan

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