— Carolyn Harrelson

I think that it really depends on what you wanna do with that product. Okay? Uh, if the, if the item is going directly into, uh, the food, uh, the, the dish that you've made and it's being folded in or, or stirred in, then it doesn't matter, uh, if it's wet, uh, when, uh, when it's chopped. Uh, on the other hand, if you're using these items as a garnish, then, uh, to dry the product will yield herbs that are lighter and fluffier and less likely to clump together, and they will look more attractive, uh, when used as a garnish. And, um, the drying process, uh, I think can follow different paths as you have suggested, whether it's, uh, shaking 'em off, um, or using a salad spinner, uh, or simply letting them, uh, sit out to air dry. Um, but, uh, those are the two broad scenarios that come to mind, um, that would dictate, um, the need to dry or not. Thank you.