Are you tired of picking or buying fresh herbs only to have them wilt and go limp after a day or so? Well, I was tired of it. I would go out and buy this beautiful cilantro or parsley only to have it wilt and become useless the next day. A friend taught me a wonderful and easy trick to keeping my herbs fresh that I would like to share with you today. It’s a super easy trick, which really works, and keeps fresh herbs fresh and useable for about two weeks.
Tips for keeping herbs fresh:
- Snip off the bottom of the stems.
- Don’t pre-rinse your herbs as you want the leaves to be dry – rinse them as needed
- Fill up some glasses or small storage containers with a bit of water and place the stem ends of the herbs into the water.
- Loosely cover the herbs with a plastic bag. I know, a plastic bag? It really does the trick though!
- Store the herbs covered with the plastic bag in your refrigerator.
Tip: Be sure to change the water after a few days if it discolors.
As Barefoot would say, “how easy is that?”
I found out this trick by myself. Glad to know I am not the only one. I use it all the time, mostly for parsley, celery, spring onions and basil. Works well with kale leaves (not destemmed) as well. The last time I did it with celery, it lasted two and a half weeks in the door of my fridge!! And I live in the tropics!!
I store them in water in the fridge but haven’t put bags over them… I’ll give it a go!
USEFUL! And they look so pretty!! Ive also tried putting them in ziplock bags with a paper towel to soak up any excess moisture – and that really helped both times I tried it! 🙂
Great trick! I’ve always wanted to do this just as I do with flowers…but I’ve been too lazy lately. ^^;
I love this trick and it really works! It makes sense to keep the stems in water, like you would cut flowers.
These are great tips! They actually look very pretty in the way you stored them…they look like bouquets of “green flowers” to me 😀
perfect! I grow them all summer, but you can’t grow basil even here in the winter…I will try this with my fresh basil.