parsley, basil, mint, and dill are often added to food without cooking.
Because they’re eaten raw, they should be handled with the same care as other fresh produce.
Rinse them under running water, remove damaged portions, and dry them with a clean towel before using them.
Don’t assume that a small amount of food means contamination isn’t possible. Herbs can also pick up microorganisms from soil, water, handling, and kitchen surfaces.
The Most Important Washing Rule
You don’t need special chemicals to clean vegetables.
The FDA recommends washing fresh produce thoroughly under running water. For firm produce, gently rubbing the surface or using a clean produce brush can help.
And there’s an important detail: wash produce before cutting or peeling it, even if you don’t plan to eat the skin. Otherwise, bacteria and dirt on the outside can be transferred to the edible portion by your knife.
