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.
Life is busy. Why not treat yourself to this?
Become a Wildberry Press VIP reader and get this FREE seven day meal plan as a thank you gift. That's one week of not having to think "what's for dinner?" If you need more details before you decide, click here. Or if you're ready now, fill in your email below.