Since a good number of my favorite lunch, dinner and dressing recipes call for fresh parsley and cilantro, but in smaller quantities than are available for purchase, I found I often was pitching copious slimy remains of unused herbs.
Mom to the rescue.
She suggested storing the herbs in a jar of water inside the fridge. It worked!
Now my herbs last one-two weeks, which gives me more time to use them up in recipes.
Since I still find I can’t use all the herbs before they wilt, my next goal it to explore how well they would keep in the freezer if I pesto them first and without using oil.
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