There was a time I wouldn’t buy parsley and coriander in big bunches, because, let’s face it, they never lasted. One time my mother-in-law opened my fridge and saw my completely slimy and brown herbs and closed the fridge door with the most unpleasant expression. If we’re being honest with ourselves, they never had a prayer. For a recipe, I’d grab them once, and by the time I remembered they were there in the fridge, they’d turned into a slimy mess. Over the years, I have learned a couple of easy tricks that really work, and now I can store parsley and coriander so that they stay fresh for weeks — in some cases, even months (in the freezer). Here’s how you can do it too.
Step 1: Start with Fresh Herbs
This probably goes without saying, but it’s where it all begins. If the parsley or cilantro you pick up at the store is already wilting, no storage trick is going to bring it back to life. We can’t performs miracles here. Go for the bright green leaves and firm stems.
Step 2: Treat Them Like Flowers
This one was a game changer for me. Think of your herbs as a bouquet of flowers. Here’s what you do:
First, cut a bit off the bottom of the stems. Then, get a jar or glass, pour an inch or so of water into it and stand the herbs in the water, stems down. Loosely cover the top with a plastic bag (I just use a grocery bag, and that is what works for me). Pop it in the fridge, and you’re good to go!
This arrangement, keeps the leaves hydrated, but not soaked! Oh, and be sure to change the water every couple of days, and you won’t believe how long your herbs will stay fresh. I’ve had parsley last beyond two weeks using this method. I do love this, you will too.
Step 3: Use Damp Paper Towels
If fridge space is tight, this method might be better for you. Rinse your parsley or coriander gently and let it air-dry until just slightly damp. Lay the herbs flat on a damp paper towel, roll it up loosely like a burrito, and stick the roll in a resealable plastic bag. The towel keeps the herbs moist without letting them sit in water, and the bag helps retain freshness.
I find this method works great for coriander, which tends to be a little more delicate than parsley. Stored this way, I can usually get a good two weeks of freshness.
Step 4: Freeze for Long-Term Use
Sometimes, even with the best intentions, you know you won’t use up all your herbs. That’s where freezing comes in. There are a couple of ways to do it.
For whole leaves, wash and dry, then spread the leaves out on a baking sheet and freeze. When they are frozen, transfer to a freezer bag. That way they don’t clump and you can grab as much (or as little) as you need. Most times I’m too lazy to do this, but when I find the energy for it, I’m always so proud of myself. You’re welcome, my future-self! Haha!
Another option might be to finely chop the herbs and mix them with a little olive oil or water and freeze that mix in an ice cube tray. After frozen just keep the cubes in a ziplock bag. These guys are perfect for throwing into soups, stews, or sauces. They’re not going to work as a garnish, but they’ll still be plenty flavorful. I really really like doing this!
Step 5: Avoid Common Mistakes
Even the best methods can fail if you make a few common mistakes.
First, don’t wash the herbs until you’re ready to store or use them. Moisture leads them to spoil faster.
Second, avoid cramming too many herbs together in one bag or jar. They need some space to stay fresh. (Kinda like me hahaha)
Lastly, you don’t wanna keep them with your fruits, like apples, bananas, and avocados. They release ethylene gas, which can speed up wilting.
My Favorite Trick – Keeping Parsley Fresh
Me, I’m a fan of jar-in-the-fridge fermentation. It’s easy, not much work, and it keeps the herbs in great condition for a while. And it’s so satisfying to open the refrigerator and see a new, green “bouquet” waiting for me to chop up for whatever I’m preparing.
When I have too much coriander, I always make a batch of herb cubes. I’ve thrown those into curries, soups, and even scrambled eggs, and they’re a lifesaver when fresh herbs aren’t on hand.
Why It’s Worth the Effort
If you invest a little time in storing parsley and coriander properly now, you are going to save time, money and hassle later. Fresh herbs provide such a burst of flavor and color to dishes that they are too much of a luxury to be wasted. Whether you’re topping off a recipe with parsley or adding chopped coriander to a salsa, having these herbs fresh and on hand will make cooking so much more fun. I get SO HAPPY when I open my fridge and my herbs aren’t ruined and they’re looking soo freeesh!
Try out one of these methods, or all of them and see which works best for you. Trust me, once you get the hang of it, you’ll never go back to tossing wilted herbs again.
