Hello, I work in an Asian restaurant where we use a lot of herbs on stems as garnish for dishes (think Vietnamese Pho where you receive your sides of herbs like beansprouts, mint, basil) How do I store large volumes of the herbs on stems properly? Specifically Thai basil. Currently we separate them into little stems, wash, spin-dry, and and store them in full hotel pans with a damp towel. I find this method is not really preserving them well and many sprigs are going bad and spreading to the the rest. submitted by /u/Massive_Project_4771