It is no secret that parsley, dill or cilantro quickly lose their appearance: after just a couple of days in the refrigerator they turn yellow, wither or become covered with mucus. It’s especially a shame if you bought a large bunch or grew it on a windowsill.
There is a simple way that will keep the greens juicy, aromatic and ready for salads and borscht until the very end of February.
Before storing, rinse the greens thoroughly and dry completely. You can lay it out on a towel or use a salad spinner. Then wrap the bunch in a dry paper towel and place in an airtight container or zip-top bag. The paper will absorb excess moisture, and the tightness will prevent the greenery from becoming airy.
Place the container in the coldest compartment of the refrigerator. This way the greens remain crisp, bright and without bitterness even after 10–14 days.
Try it and you will stop throwing away wilted bunches every three days.
