How to Store Fresh Parsley and Cilantro

Fresh herbs have become a staple in my everyday meal prep. Years ago I was diagnosed with high blood pressure and had to cut back on sodium. It was then I realized how much salt I used at home and when I ate out. I would sometimes even add salt to my food I ordered without even tasting it. My physician made it very clear I had to change my cooking and eating habits. I was already using fresh herbs, but maybe not as much as I do today. I found that when using fresh herbs I didn't need or miss the sodium and my food was so much more flavorful. For a few years I was able to grow my own herbs and tomatoes on my terrace and it was not only convenient but a sense of relaxation, excitement, and accomplishment. When growing your own herbs you just harvest them when needed. When buying fresh herbs you think about all the pesticides used and the chemicals used during the harvesting process, as the fact that they don't last as long. I found the best way to store them is the method I'm about to share with you.

What you'll need:

Mason Jar, or glass

Water

Kitchen Sheers

Instructions:

1. DO NOT PRE-RINSE YOUR HERBS!!! I know you may be tempted, but don't pre-rinse your parsley or cilantro. You will do this when you're ready to use them.

2. Take your kitchen sheers and snip the bottom of the stems.

3. Make sure the leaves are completely dry.

4. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

5. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. I just store mine in the vegetable compartment.

Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. 

Note: You will need to change the water after five days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer if you use this method. If you have your refrigerator set on the "Coldest" setting there's a chance your herbs will freeze.

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