Fresh greens, even in the refrigerator, continue to breathe, lose moisture and quickly deteriorate if stored incorrectly. Limp stems, yellow leaves and mucus on dill are not a death sentence. To ensure that parsley, dill, cilantro or basil remain juicy, aromatic and suitable for salads and dishes, it is enough to follow a few simple but proven rules.
1. Do not wash immediately after purchase
Excess moisture is the main enemy of greenery. Keep it dry. If you need to wash, do it immediately before use. Exception: greens with roots, they can be placed in water like a bouquet.
2. Use a paper towel
Wrap a bunch of greens in a slightly damp paper towel, then place in an airtight container or seal in parchment paper. The paper absorbs condensation, but does not allow it to dry out.
3. Store vertically (for greens with roots)
Place dill, parsley or cilantro with roots in a glass with 2–3 cm of water (like flowers). Cover the top with a bag and place in the refrigerator. Change the water every 2 days, the greens will be fresh for up to 10 days.
4. Don't put it near fruit
Apples, bananas and avocados produce ethylene, a gas that accelerates wilting. Store greens separately from fruits, preferably in the vegetable compartment at +2…+5°C.
5. A special regime is important for basil.
Basil does not like cold. Store it at room temperature: place it in water, cover it with a bag and keep it in the shade. In the refrigerator it turns black within a day.
Following these rules will extend the life of your greens by 7-10 days, maintaining juiciness, bright color and rich aroma.
