Parsley & Other Leafy Herbs: Smart Storage
Lots of recipes call for fresh parsley, and for good reason. Far more than a garnish, fresh chopped parsley added to cooked foods perks up many a plain dish, and its leaves, full of vitamins and bright flavor, can be used as a salad green.
But it is really discouraging, not to mention costly, to find a soggy, wilted bunch languishing in the vegetable bin.
Once upon a time, I used to store my bunches of fresh parsley in a jar of water in my refrigerator to keep them fresh, but inevitably the jar would get knocked over, making a big mess.
So I found a better solution for keeping my parsley green and in good shape. As soon as I come home from shopping, I snip off the rubber band or untie the wire and loosen the bunch. Then I wrap the parsley in paper towels and pop it into a plastic bag and store it in the fridge. This way it lasts for up to 2 weeks. I pull out just what I need, wash, dry, and chop it. (Don’t wash the parsley before storing it, because the wetness encourages the herb to begin to rot.) This method also works well for bunches of fresh dill and cilantro.
If by chance your bunch starts to droop, simply whirl it in the blender with some garlic, olive oil, and a bit of salt for a mellow pesto, or you can just chop up the leaves and add them to salad greens.
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