There’s nothing scarier than reaching for that bunch of cilantro or parsley that you bought a week ago. Only to find a wilty, stinky and yes, sometimes slimy wad of green stuff that only somewhat resembles a once living plant.
Ok, so there’s probably a lot of things scarier than that. Especially today. Hello? Zombies, Jason Voorhees and that freaky gal from the Exorcist who loves the cross a little too much. But I still don’t want wilty herbs all up in my fridge. For the record, I don’t want Freddy Krueger in there either.
For awhile, I was having the hardest time keeping herbs fresh beyond just a couple of days.
I tried different storage methods. I treated them like flowers and put them in a jar with water after cutting the stems. I left the jars out on the kitchen counter. Nope, still got wilty very quickly.
I tried it again but moved the jars to the fridge. Wilt city.
Every where on the internets told me that this should work. So I gave it one more go. But this time I did the whole plastic bag thingie over the jar. That just led to a ton of moisture in the bag and slimy herbs.
Plus, having to deal with refreshing the water in the jars all the time? Ain’t nobody got time for all dat!
What works for me resulted from my effort to keep it simple. I’ve been doing it this way since summer and find that it helps extend the life of herbs drastically. All I do is wash the herbs when I get them from the farmer’s market.
After they’ve air-dried for a bit, I wrap them in a clean kitchen towel and dab at them to get them as dry as possible. Then I pop them in an air tight tupperware (cutting the stems if necessary space-wise) and put it in the fridge. That’s it!
I don’t have a bunch of air tight tupperware. So I also use these take-out soup containers and they work just as well. When I use these, I place the herbs in stem first.
Below is some parsley that’s been in the fridge for nearly 2 weeks (I checked the date on the pics) and they’re still going strong. I’ve also tested this method on basil and cilantro. These herbs are a little more delicate and I can’t remember if they hit the 2 week mark or not. But their freshness was extended drastically!
I like this method because it works for me AND it’s hands-off after the initial rinsing and drying. When I have paper towels, I’ll also loosely wrap the dried herbs in them before putting them in the container to continue wicking away the moisture. But for me, it works well either way. Maybe slightly better with the paper towels. But we don’t usually use paper towels, so we don’t have ’em in the house often.
Gone are the days of finding frighteningly wilty herbs only days after buying them! I’m happy to have finally found something that works for me.