How to Keep Fresh Herbs in the Fridge for a Week

Name: How to Store Fresh Herbs in the Fridge So They Don't Wilt
Cuisine: European
Ingredients: Fresh herbs: dill, parsley, cilantro, etc. as needed; Cold water enough to cover the herbs

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Fresh herbs wilt in the fridge within two or three days: they lose moisture, and half the bunch ends up in the bin. For several years I have kept dill, parsley and cilantro one way — in a sealed container, after the herbs have had a long soak in cold water. A bunch stays crisp for at least a week, and we have never once thrown out the leftovers or finished off limp parsley.

The method works for any herbs sold in bunches: dill, parsley, cilantro, basil. Winter store-bought herbs that have come out of cold storage revive the same way — even noticeably wilted ones perk up.

Ingredients

fresh herbs

Fresh herbs: dill, parsley, cilantro, etc. as needed
Cold water enough to cover the herbs

Step-by-step recipe

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Preparing the herbs

Take a 2–2.5 l plastic container with a snap-lock lid — that kind closes tightly. This is where the herbs will live.
Rinse the herbs and sort them into bunches. Rinse the herbs very well under cold running water, ideally with a shower head, to wash off any soil and grit. Throw out spoiled or rotting sprigs right away. If you have several kinds of herbs, tie each into its own bunch with cotton string. Roots on cilantro and young dill can stay, just rinse them thoroughly.

Soaking in cold water

Soak the herbs in the container. Lay the bunches loosely in the container, without packing them in. Pour in cold water so that all the herbs are fully submerged.
Close the lid and put the container in the fridge for several hours, up to a day: bought in the morning — ready by evening. In that time the stems and leaves rehydrate and become crisp again; even noticeably wilted herbs perk up.

Storing in the fridge

Drain the water and put the herbs away for storage. Drain the water completely, take the herbs out and gently shake off the drops. The container should stay damp, but with no puddle at the bottom. Put the herbs back, close the lid and return it to the fridge.
Every few days, pour off the water that collects at the bottom: the leaves lying in it start to spoil. In a container like this the herbs stay fresh and crisp for at least a week.

Serving

Cut off what you need from the bunch without taking it apart, then put the rest straight back in the container and close the lid. And when there are always crisp, fragrant herbs on hand, a lavash roll with herbs takes only a few minutes to make.

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