Fresh herbs should be stored refrigerated, unwashed, until ready to use, and will keep about one week.
To store them, snip off a small amount from the stem end and place sprigs in a cup of water as you would fresh cut flowers.
Cover with a tightly closed plastic bag. When you are ready to use them, remove the amount you need and set it in a deep bowl filled with tap water.
Gently swish the herbs, allowing for any sand and dirt to settle to the bottom. For small amounts, gently run under tap water. Remove the herbs from the water and pat dry. Use as directed.