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Some common culinary leaves include bay leaves, basil, cilantro, mint, parsley, oregano, sage, and curry leaves.

Yes, wash, dry, and chop the leaves, then freeze them in an airtight bag or ice cube tray with a bit of water or oil.

Add whole bay leaves to soups, stews, and sauces during cooking. Remove them before serving as they are tough and not meant to be eaten.

Yes, but use about one-third the amount, as dried leaves have a more concentrated flavor.

No, only specific culinary leaves are safe to eat. Always use leaves intended for cooking and never eat unknown plants.

Steep fresh or dried leaves like mint or lemongrass in hot water for several minutes to extract their flavor.

Add tender leaves, like basil or spinach, at the end of cooking for best texture and color.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Wrap them loosely in a damp paper towel and refrigerate in a plastic bag or airtight container for up to one week.

Place the stems in a glass of water, cover loosely with a plastic bag, and refrigerate. Change the water daily.

Rinse thoroughly in cool water, gently swishing to remove dirt. Spin dry or pat gently with a towel.

A chiffonade is a technique for slicing leafy greens into thin ribbons, ideal as a garnish or for quick cooking.

Tie small bundles and hang upside down in a warm, dry, ventilated area for about one week, then store in airtight containers.

Yes, herbs like rosemary, sage, and parsley add flavor when mixed into marinades for meats or veggies.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Crumble dried leaves between your fingers before adding to dishes to release more aroma and flavor.