My cilantro stayed perky for a week with a damp paper towel wrap

I always ended up tossing fresh herbs because they went bad so fast. Last Tuesday, I was making a big salsa and my cilantro looked limp already. I remembered a tip from a friend and tried wrapping the stems in a slightly wet paper towel. Then I put the whole bunch into a loose plastic bag in the fridge. Checked it after three days, and it was still bright green and crisp. Now I use this for parsley, basil, and mint too. It adds several extra days of freshness without any fuss. What other simple tricks do you all use to make ingredients last?

4 comments

4 Comments

daniel_robinson1mo ago

always thought herbs just died fast no matter what, but now I do that with green onions too and they last way longer.

the_tessa1mo ago

See this pattern with so many kitchen staples. It's AMAZING how a little extra care makes them last WAY longer.

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grant.quinn1mo ago

My buddy used to toss out wilted cilantro every week until he started storing it like cut flowers. Just a jar of water in the fridge and a loose bag over the top. Changed his whole cooking game.

gray31425d ago

Yeah the "herbs just died fast no matter what" thing is so real, I used to think that too. Felt like I was just throwing money in the trash every time. Tried the jar trick with parsley last month and it actually worked, I was shocked. It's such a simple fix but it makes you feel like you've unlocked a secret life hack.