I don't chop until I'm going to add it to a food. With fresh basil I store in a glass filled with water like flowers, but with the others I leave in the refrigerator and it will last a week or two depending on what it is. Rosemary lasts a long time as does thyme. As for chopping, until recently I just used a knife or sissors. I got this neat tool for Christmas that is two blades with about an inch between them and handles at both ends and it will mince things easily and quickly.
co-leader of Love to Cook
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Fitness Minutes: (5,295) Posts: 454 4/7/09 11:24 A
I have a question that might seem kind of obvious to some people. In the past I usually used dried herbs but with so much available fresh I thought I would give them a try. I was trying a recipe for Lasagne which called for fresh parsley. When I tried chopping it I would say it did not look really great afterwards. What is the best way to store it and how long would it last? Do I wash it ahead of time and if I do how do I get it really dry again? Is there some particular knife or tool to cut it. When I was done with it, it looked almost bruised or mushy. Thanks in advance.
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