Choose leaves that are crisp and dry.
Look for taut, springy skin with fine pores.
Refrigerate in the crisper for up to 3 days.
Avoid yellowed leaves and those with dark-colored water spots or a strong odor.
Wash leaves, shake dry, then wrap in a paper towel, place in a plastic bag and refrigerate.
In a pita pocket. Mix with chopped dill, basil and parsley, then dress with olive oil and lemon juice; layer with hummus and grilled chicken.
In a spicy side. Simmer in unsweetened coconut milk with a pinch of salt and crushed red pepper; serve over brown rice with lime wedges.
In a casserole. Sauté, then toss with cooked egg noodles, butter, grated swiss cheese and chopped onion; transfer to a baking dish, sprinkle with breadcrumbs and bake until the cheese melts.
In a burger. Finely chop; stir into ground turkey with crumbled feta and form patties.
In a sauce. Chop and mix with chopped mint and cucumber; stir into plain yogurt with a dash of paprika.
In a smoothie. Puree with green tea, frozen mango, yogurt and some honey.