I've used this exact same technique for storing cilantro, with good results. However, I've also heard that you rise your herbs, pat them REALLY dry, and wrap them in a lightly dampened paper towel, that it also works well. The advantage to method #2 is that you can't accidentally knock over a large glass of water in your fridge.

kotatsu Dec 04, 2007 01:03PM | link

I usually rinse my basil, parsley, and cilantro, then snip the stems. I then wrap the fresh herbs in a wet paper towel and store them in a plastic bag. It works great for a week or so.

Dana1949 Dec 24, 2007 04:15AM | link

I think that after watching a bunch of these, the only purpose of these tips is to pad the resumes of the presenters. I think that any actual valuable information has been left out.

For instance, Daniel might have mentioned that if you cut the herbs on an angle (and preferably cut them with the stems underwater), they'll absorb more water. (Do this with fresh flowers too to extend their life). As with flowers, I'd guess that changing the water daily would help the herbs last longer.

LisaZee Jan 26, 2008 04:28PM | link

I've been using this method (mostly on cilantro) for years and it works very well for well over a week.

Scargod Apr 05, 2008 07:23AM | link