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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?
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vera295mo ago
Ever tried wrapping them in a damp paper towel first? That's my go-to for basil and mint.
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margaretc424mo ago
Wait, is there a secret herb society I missed out on? Honestly, I've tried every trick in the book and my basil still looks like it's been through a fight. Ngl, I once wrapped mine in a damp paper towel so tight it looked like a little green mummy. Tbh, the stems in water trick works better for me too, but I always forget to change the water until it smells like a swamp. So really, my herbs just end up as science experiments either way.
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miles_chen5mo 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.
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hayes.michael5mo ago
The damp towel makes them slimy, in my experience.
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