Kitchen Tip: Storing leafy herbs

Aside from recipes, a big part of things going well in the kitchen is food processing and storage. I've learned a few things here and there from other people and trial and error, so when it comes up, I'll share!

So the last two recipes I've posted require just a bit of chopped, fresh parsley. The last thing I would ever want anyone to do is buy a whole bunch of parsley (or cilantro, or basil, or epazote, or whatever fresh herb), use a few tablespoons then let the rest go to waste. There is a really easy way to store any herb that you buy fresh on the stem.

First, wash it well, then shake off the excess water in a salad spinner or just by grabbing the bunch of stems and flinging the water off outside. Get a tall, wide container (an empty yogurt container works perfectly), fill it halfway with tap water, place your herbs in there as though they were flowers going in a vase, then put a plastic bag over the top. Put your "vase" in the fridge. If the herbs were nice and fresh when you bought them, they will keep like this in the fridge for up to three weeks (possibly, definitely two)! You just pull them out and take what you need when you need it. It's best if you change the water every few days.

I have also gotten this technique to work for leafy greens like spinach and chard. It keeps them from wilting.