The Problem With Fresh Herbs
If you're anything like me, when I read that a recipe calls for 1 Tablespoon of cilantro or parsley, I audibly groan. The translation of that ingredient is: use one Tablespoon of cilantro, and leave the rest to rot in your fridge to throw away a week later.
So one day after getting home from the grocery store, I put my parsley and cilantro in cups of water and set in the fridge, thinking that would do the trick. The next time I opened the fridge the leaves were just as wilted as ever. Thinking they needed the effects of a crisper, on my next round, I devised the perfect trick that keeps herbs fresh for weeks! Little did I know if I had googled it, I would have found many others that recommended the same method.
This is great for parsley, cilantro, green onion & fresh dill.
Experiment and let me know what other produce does well with this method.
- Remove rubber band from stems and trim off a few centimeters of the end of your herbs.
- Fill a cup, mug, or mason jar with a few inches of water, placing the herbs inside.
- Wet a plastic bag with a few Tablespoons of cool water and place over the herbs. This acts as a crisper, keeping the leaves hydrated.
- Store in fridge for over a week!
That's it! Let me know what you think of this tip in the comments!