Oh fresh herbs. You are a delight.
I love having an herb pot but inevitably I need to pick up more herbs at the grocery store because I use a LOT of herbs when cooking.
Here’s the sad truth. I have thrown away more bunches of unused herbs than I’d like to admit. I’m always thrilled when I’m at the grocery store picking out different herbs for weekly recipes, thinking to myself, ‘Won’t this be great! Fresh herbs for every meal!’.
You know the rest of the story. You pop them in the fridge and somehow through the chaos of the week, they slowly get trampled by other produce and pushed to the back of the fridge and they have wilted by the time you remember to use them. <Tear> Well, I’m on a mission to stop the epidemic of dying herbs in my household. Enough of this.
Here’s a trick I learned about for either large batches of home-grown herbs or herbs purchased at the grocery store.
Trim the ends of the herbs and place the bunch in a small glass of water in the fridge.
Tips: Change the water every few days. If you notice the leaves darkening or drying out, loosely place a plastic bag over the top of the herbs. Cilantro, parsley and basil will respond very well to this method and should last up to 2 weeks. (Other herbs, like thyme, rosemary and chives, require a slightly different method. First loosely wrap in the herbs with one layer of paper towel then place in a plastic bag in the fridge).
Herbs are happy. I am happy. Problem solved.
As a side note, this is a false impression of what my fridge normally looks like. I cleaned it just before taking this picture. I also don’t really store my eggs in a bowl. That’s highly impractical.
But it looks pretty.