We have been enjoying fresh herbs from the Farmer’s Market this summer with most of our meals. When we first purchased the herbs, I made sure to store them well, so that they have effectively lasted us for weeks. Here’s how:
- Do not rinse the herbs.
- Place herbs in a jar of water (I just use an old canning jar.)
- Cover with a large plastic baggie (An old/torn ziploc works fine.)
- Place in the refrigerator (Away from the cold air vent; cold air blowing on the fragile leaves can cause ice to form, and then start rotting.)
Most herbs (parsley, cilantro, etc.) will last for a least a month with this arrangement. (Basil won’t last quite as long- probably only a week or so.)