Once you bring home leafy green herbs, it's only a matter of time before they're a slimy, unusable mess. Unless, of course, you store them properly! For the long-term, you can always freeze or dry your herbs, but some recipes require fresh herbs. I've tried various methods of keeping them fresh over the years, and this is my favorite:
When your leafy herbs like cilantro (left) and Italian parsley (right) come home, you should process them right away. I rinse them well with water - cilantro especially can trap sand. Shake off the excess water and blot the leaves dry with a clean kitchen towel.