Put leafy herbs, such as basil, parsley, dill, and cilantro in a glass or glass measuring cup with water in the bottom (like cut flowers), cover with a plastic bag loosely over the top, and store in the fridge. They will keep for a week if set up this way. Woody herbs, such as rosemary and thyme, should be wrapped in paper towels, then a plastic bag, and kept in the crisper.
Sara Moulton Says:
April 23rd, 2011 at 12:34 pm
Wow Jim, I will have to try that with scallions.
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