Carefully remove herbs from the produce bag from the grocery store and set the bag aside for later use. Remove the produce ties from your fresh herbs.

Spread out herbs and remove all of the wilted, yellowed and too short pieces. We are going to place these in 2 inches of water. Your leaves should not be touching the water.

You can either use the herbs that you removed immediately or you can place them in a bowl, uncovered on your window sill until they are dried out. Then bag them up in resealable plastic bag.

Trim the ends of the herbs (much like you would do with flowers) with a very sharp knife; I use my chef's knife so they can soak up the water.

Fill a tall container with 2" water in the bottom. I used Ziploc Twist 'n Loc containers, but a quart size wide mouth canning jar would work too.

Place the cut herbs into the container. Remember you do not want your leaves in the water. Remove any that get into the water if necessary.

Cover with the grocery store produce bag that you brought your herbs home in.

Place herbs on the door of your refrigerator. It is the warmest place in your fridge. If the temperature is too cold, it can freeze your delicate leaves turning your herbs into mush.