By Vanessa Greaves

Learn how to store leafy herbs and stop wasting money.

I love adding the bright color and clean flavor of fresh herbs to all kinds of recipes. But I hate wasting money when these leafy herbs wilt before I can use them up. You know what I'm talking about. Good thing there's an easy solution. You can make fresh leafy herbs last longer by doing a very simple thing as soon as you unpack your grocery bag: Make a bouquet of herbs for the fridge. I'll show you how easy it is to do.

How to Make a Fresh Leafy Herb Bouquet

You can do this with all leafy herbs that have soft stems, such as basil, chives, dill, and mint.

You'll Need
A bunch of leafy herbs such as parsley, cilantro, basil, chives, dill, or mint.
Cloth or paper towels
Knife or kitchen scissors
Jar or cup
Plastic bag large enough to fit over the herbs

1. Rinse herbs to remove soil. Discard any yellowed leaves and stems. Blot dry.
2. Gather the herbs into a bouquet and snip a bit off the stems to even them up and allow water to come into contact with the freshly cut surface.
3. Put a couple of inches of fresh water to the jar and add your leafy herb bouquet. If any leaves are below the water level, strip them off and use them up first.
4. Cover the herbs loosely with a plastic bag. This keeps the leaves humid but allows airflow.
5. Put the jar in the fridge.

Your leafy herb bouquet will stay fresh for two or three weeks. Change the water a couple of times a week, remove any yellowed leaves, and give the stems a fresh trim once a week.

Another way to keep leafy any herb fresh is to wash and dry it, wrap it in a paper towel, put it in a plastic bag, and store it in the fridge for up to a week. On the plus side, this method saves shelf space. On the minus side, I lose sight of the herbs and forget they're in there — something I never do when there's a bright green bouquet of herbs waving hello every time I open the fridge.

I hope this kitchen tip helps you save money!

[Photo by Vanessa Greaves]

Related: Find recipes for herbs such as basil, parsley, cilantro, dill, mint, lemongrass, and more.