First you must steam the herl. Steaming is done by putting a kettle with a little water over the stove, and holding the herl a bunch at the time into the ray of steam. As you will notice they will straighten or bend lightly and the barbules (the small, shiny, green 'hairs') will rise and the herl will appear really nice looking afterwards.
The reason for doing this is to get the natural bend into the herl again. The bagging and storing will have kinked and curled them into strange shapes.
Then you pick out one herl at the time, assess its curve and pinch it between two fingers to have it easily aligned with the next one. Align the tips and measure the bunch over the fly. Don't cut the herl before they are ready to be tied on, and always leave the tips on. Bluntly trimmed herl ends do not look as nice as the tapered tips.
Any herl that is still kinked goes back into the bag for bodies and other less critical uses. You will usually use between two and six herl for the overwing. When you have what you need, just pinch them over the hook and tie them in. Mostly they will come out nicely.
Should there still be one, which strays off to the side or will not behave, just untie the bunch, dump the offender and take a new, freshly steamed herl.
The steamed herl can be placed in a small box in stead of a bag. This will leave them nice and straight for the next time you need them.
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