I was reading an old cookbook from the 70s and found a wild tip for keeping herbs fresh.

It was in a beat-up copy of 'The Professional Chef' I got at a yard sale. The book said to store parsley and cilantro with their stems in a glass of water, like flowers, and put a plastic bag loosely over the top. I tried it last week with a bunch that usually wilts in two days. It stayed crisp and green for over seven days in my fridge. Has anyone else used this trick, or do you have a better way to keep soft herbs from going bad?

3 comments

3 Comments

vera2918d agoMost Upvoted

Ever tried wrapping them in a damp paper towel first? That's my go-to for basil and mint.

miles_chen18d ago

Huh, damp towel for herbs, that's smart. But what about the stems? I poke mine into a glass with an inch of water, like a tiny bouquet. Seems to keep them perkier longer than just the towel trick.

hayes.michael18d ago

The damp towel makes them slimy, in my experience.