Keeping Herbs Fresh in the Refrigerator

I haven’t perfected my herb garden that I’m attempting to grow. So meanwhile, I will just continue to purchase them in the store.  Yet, I just hate it when I don’t get to use them all before they wilt and turn brown (and disgusting).  Perhaps I’m just not using enough in my recipes.  (NOTE TO SELF – and anyone else reading this blog:  “Try using handfuls of herbs instead of tablespoons to really add flavor to dishes.”)

As soon as I bring parsley and cilantro home I start the preservation process.  Here are the steps:

  1. Rinse them lightly and blotted dry with a paper towel and remove any brown wilted leaves
  2. Fill a glass jar with an inch of water (use glass so that you can easily see when it’s time to change the water)
  3. Place the herbs still bound by a tie or a rubber band into the jar
  4. Cover lightly with the plastic bag that you possibly brought them home in 
  5. Every couple of days when the water seems cloudy, change the water and remove any new brown wilted leaves

When ready to use, remove a few and clean with fresh water.  Some herbs will last well past two weeks.