This applies to coriander, parsley, mint, oregano, thyme…

Ever use part of your greens while cooking and wonder what to do with the rest before they go to waste?

Keeping your greens fresh and crispy in the fridge is very handy when you decide to make a salad or want to use them in any of your recipes.

The way to do it is simple:

– wash a bunch of your chosen greens

– snip off the ends (1 cm)

– leave it to dry on a towel

– fill a glass with water

– place the bunch, keeping the stems, in the water after carefully cleaning them from the leaves and making sure none of the leaves touch the water, to avoid rotting

– make sure the leaves are completely dry

– cover with a plastic, see through, zip lock bag (better one which you can label with the name and date of the herb, like in the picture above) this will help you keep track of your greens since many of them look alike

– place in fridge, in a space where you will not knock it over, you don’t want water spilled all over your fridge

This method will provide you with ready to use fresh and crispy herbs that will last up to a week or two.

Essential tip:

Make sure to fill your glass with drinking water; change the water after a couple of days; this will help it last even longer.

Now you can make sure none of your fresh green bunches are gone to waste and will definitely be handy to be used later on.

With love, Jahna