If you are starting to cut your outdoor herbs for Fall cooking you can keep them fresh by first, rinsing the leafy varieties like basil, parsley, chives, and cilantro in cold water. Pat dry thoroughly. It is very important to get all the moisture out! Loosely wrap in a damp paper towel, put in a sealable plastic bag that has holes in it (poke these yourself) and keep in the crisper for continuous use. Woodier herbs like rosemary and thyme will do better dry in a plastic bag.