To store: Wrap greens in moist paper towels and tuck them into a resealable plastic bag. The moisture from the towels will prevent wilting and keep even the most fragile herbs vibrant for up to a week.
To use: Add a handful of cilantro to lentil soup for a dose of freshness, or fold arugula into a salad of roasted vegetables for a peppery bite. Chop parsley and mix it with lemon zest and olive oil to top braised short ribs or slow-roasted lamb.
Check out 15 easy, healthy dinners for February.