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JOANELAINE5 Posts: 4,162
5/25/13 11:44 A

Thank you all for your advice. I did go looking for a chives plant. Looking forward to using it. And have already put the parsley and cilantro in cups of water in the frig.

Edited by: JOANELAINE5 at: 5/25/2013 (11:45)
ELENGIL Posts: 957
5/22/13 6:29 P

It also depends on the herb. Basil, for example, should *not* go in the fridge. That turns it black and icky almost immediately. Basil goes in a glass of water out of direct sun. I cut the stems first like cut flowers, but otherwise very similar to what the other poster said, removing any decaying bits and taking off the twist tie or rubber band.

You can look up specific herbs on the internet, but I have pretty good luck with them on my counter in a cup of water.

BUNNYKICKS Posts: 2,433
5/22/13 3:42 P

oh and green onions... you could try chopping up a few and putting the chopped onions in a tupperware container - i swear they stay fresh just as well as leaving them in whole-onion form. Plus it's nice to be able to just grab a handful to throw into your soup or scrambled eggs or garnish on top of your potatoes. So you use them more often, so they don't have a chance to go bad on you!

A green onion has to be in pretty sad shape before I will throw it completely out - usually it's just one of the "leaves" that starts to go yukky, you just pull it off, and maybe trim off any wilty/dry tops, and you end up with a smaller, but still edible, onion.

LEC358 SparkPoints: (11,135)
Fitness Minutes: (6,555)
Posts: 2,744
5/22/13 3:39 P

I just keep a couple of herb pots in/near my kitchen. If they get too big, I just prune them back and dry the cuttings. Fresh basil on top of pizza = amazing

BUNNYKICKS Posts: 2,433
5/22/13 3:33 P

I found a solution for fresh cilantro (also parsley)...

Take it out of the bag. Take the twist tie or elastic band OFF. If there are any soggy/already decaying/yellowy bits, remove. Now set the stems in a glass of water. Lastly, take that lightweight "produce bag" that you brought them home in, and place it over the whole thing. Set in fridge. Pull out a handful of stems as needed. It stays fresh for a LONG time this way.. whereas when you leave it in the bag in a crisper, it starts going limp and sad very quickly.

Basil is trickier. I find it works better if you leave it in the packet it came in and handle it as little as possible. More handling = seems to go brown/wilty faster. Basil just doesn't keep well for more than a few days.

-CORAL- SparkPoints: (40,297)
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Posts: 2,322
5/22/13 3:21 P

I have the same problem with fresh cut herbs bought at the grocery store. For this reason I usually use dried herbs, unless its something like cilantro you can't really use dried.

My friend keeps a bunch of pots on her back porch with things like thyme, sage, basil, oregano, parsley, etc. and just snips things off as she needs them. I really need to do that too.

JOANELAINE5 Posts: 4,162
5/22/13 3:13 P

Per my Spark Solutions book I am buying a lot of fresh herbs, green onions, etc. How can I get them to stay fresh longer? Too much is going bad before I can use them. Thank you.

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