465044 Fri Nov 30 05:51:54 -0800 2007 9 27 General Chowhounding Topics 0 3167462 Hey guys, What's the best way to keep parsley and similar herbs fresh? I find mine always go bad really quickly and I feel like if I had a good storage method, I could use them longer? I have experimented with washing them, wrapping them in paper towel and then putting them in a bag. Seems to work best. Any better ideas? Fri Nov 30 05:51:54 -0800 2007 126313 Pibe 1 3167595 Put them in glass jars they will last for weeks. http://www.chow.com/digest/799 For best results, remove any dead leavies or pieces before putting them in the jar. Keep an eye on the jar every few days. If a leaf of parsley turns yellow remove it. If you can buy from a farmers market. When buying from a supermarket, what you buy is already days old. Also a supermarket has those awful misters so herbs rot out sooner because of all that water. So if using those, let them dry on the counter first. Herbs in a jar will create their own moisture ... like a terranium ... so you don't want to add more water to that. The only exception is basil which should be kept on the counter like cut flowers in water. Trim the dead ends of the stems before placing in water. Fri Nov 30 07:13:02 -0800 2007 3167462 10264 rworange 1 3167604 Here's another ongoing thread on this topic: http://www.chowhound.com/topics/464995 Fri Nov 30 07:17:01 -0800 2007 3167462 11407 JoanN 1 3167977 If you look to the right (on this Chowhound page) there's a sidebar entitled "In Videos". One of the videos highlights how to store fresh basil (or any other fresh herb). I recommend washing the leaves and stems first by submerging them in water to remove any sand or soil. After they're washed, shake off the excess water, place them in a jar with water, and drape them with a plastic bag. Once that's done, just place them in the fridge. If you'd like an illustration, just go over and press play ">". Edited to Add ---> I can't explain the disappearance of the video displaying how to store fresh basil. It *was* there, now I can't seem to find it. Perhaps someone else knows its whereabouts in videos. Meredith (video producer for CHOW) might know. Fri Nov 30 09:14:28 -0800 2007 3167462 10609 Cheese Boy 2 3168199 Hi Cheese Boy and others, We have a couple of videos on this topic that I think you'd enjoy. One is our Herb Primer (http://www.chow.com/stories/10710) in which our food editor Aida shows her technique for keeping herbs fresh longer (this is the method I use--it totally works), and the other is an alternative method Daniel Duane swears by. That tip isn't on its own page, but I've put it into the video hub (http://www.chow.com/videos) under CHOW Tips (it's confusing, but you get to that by clicking that little white arrow on the right corner of the player, and looking at the list of clips. We are about to redesign the player in the next month to be easier to navigate, fingers crossed). Let me know if you still have trouble finding it. We're still figuring out how to get the videos to be easily searchable, and love feedback on this topic. Also feedback on which method keeps herbs longest! Thanks! Meredith of CHOW Fri Nov 30 10:16:31 -0800 2007 3167977 10095 mudaba 3 3171755 Would someone state what those tips are for those of us who can't access the videos. Sat Dec 01 20:18:25 -0800 2007 3168199 10264 rworange 1 3169923 The best way I have EVER found to preserve fresh herbs is really simple. Take the fresh herb(s) and gently press them into the cube sections of an ice cube tray. Pour on fresh, but warm water(preserves the color), and then freeze. Toss the cubes into a quality freezer bag and store in the freezer. Plop! One cube or more will distinguish any dish with "fresh", quality herbs! I really find this method preferable over any that I've tried! Fri Nov 30 21:18:30 -0800 2007 3167462 146359 Deepster 2 3175256 Wow Deepster this sounds like such a good method! But doesn't it mean you're basically adding water to whatever you're cooking with? I can see it being great with drinks, soups and sauces but not as much for cooking meat or fish...unless I'm missing something? Mon Dec 03 09:58:30 -0800 2007 3169923 10095 mudaba 1 3170718 If the leaves are still attached to the stems. I put the herbs in a small vase filled with water and leave them on my table as I would do flowers. This works really well with basil and parsley and it looks pretty too. Sat Dec 01 10:59:35 -0800 2007 3167462 11701 MrsT 2 3175321 I do this too, I thought I invented it! It also works for cilantro, which tends to wilt very quickly in the fridge. Mon Dec 03 10:13:54 -0800 2007 3170718 14386 BobB