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Store fresh herbs in the refrigerator, wrapped in a damp paper towel and placed in a sealed plastic bag or container to maintain freshness.

Use one-third the amount of dried herbs to substitute for fresh herbs, as dried herbs are more concentrated in flavor.

Add delicate herbs near the end of cooking or as a garnish; add hardy herbs earlier during cooking to allow their flavors to develop.

Wash herbs, remove tough stems if needed, and use a sharp knife or herb scissors to chop into desired sizes.

Yes, some herb stems are edible and flavorful, like cilantro and parsley. Woodier stems, like rosemary, are best for infusing flavor but should be removed before serving.

Some combinations can overpower, such as rosemary with dill. Balance flavors and try new mixes in small batches.

Delicate herbs do, so it's best to add them at the end. Hardy herbs can withstand longer cooking and often deepen in flavor.

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Yes, you can freeze herbs by chopping them and placing in airtight containers or by freezing them in ice cube trays with a little water or oil.

Soft herbs (like basil, cilantro, and parsley) have tender stems and leaves, while hard herbs (like rosemary, thyme, and oregano) have woody stems and tougher leaves.

Yes, you can air-dry hardy herbs by hanging them in bunches, or use a dehydrator or oven for quicker drying.

Fresh herbs typically last 3-7 days in the fridge, depending on the type and storage method.

Classic combinations include basil and oregano for Italian dishes, cilantro and mint for Middle Eastern cuisine, and rosemary and thyme for roasted meats.

Mix chopped herbs directly into softened butter or heat herbs gently in oil, then let cool and strain out the solids.

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Rinse herbs gently under cold water, shake off excess water, and pat dry with a paper towel or use a salad spinner.