How I Got Fresh Cilantro and Parsley to Last 3 Weeks

How I Got Fresh Cilantro and Parsley to Last 3 Weeks

Since my cooking style is simple and healthy, it is so important to me that I use the best and freshest ingredients whenever possible, because I use relatively few items. In the past, I have found it challenging to keep cilantro, parsley and basil last longer than one week. For months I have been trying out different methods of storing fresh herbs. I even purchased a container that uses a special carbon filter to absorb the gases. I am pleased to tell you that the best and cheapest method I’ve found is to store cilantro and parsley in “covered” Mason jars with some water!

How I Got Fresh Cilantro and Parsley to Last 3 Weeks

I purchased my herbs on September 5th. When I got home, I trimmed the ends and added 1½-inches of  cold water to the Mason jars. Then I covered the herbs and the jars with the plastic bags that they came in and placed them in the refrigerator. Every couple of days I would replace the water.

How I Got Fresh Cilantro and Parsley to Last 3 Weeks

The picture above was taken on September 26th, exactly three weeks. The cilantro is starting to turn yellow, but still good enough for me to make my cilantro pesto!

Since I don’t have my own little herb garden, indoors or outdoors, this is probably the best way to store these two particular herbs. Unfortunately, the lighting in my house is not conducive to growing herbs indoors. Growing outdoors is challenging, because I live in the desert. But next spring I’m going to try to grow them in some kind of self-watering container, so that I will be able to grow my own parsley, cilantro, basil and mint! I hope that this post will help some of you foodies out there!


Storing Unused Ginger

Ginger 2

How many times have you bought fresh ginger only to use a small portion and the rest goes bad? This has happened to me too many times, so I decided to research how I can store fresh ginger. The method that made the most sense to me was the one where you freeze 1 teaspoon portions of grated ginger.

  1. Peel the ginger using a vegetable peeler.
  2. Grate the ginger.
  3. Pack the ginger in a teaspoon.
  4. Place the “scoop of ginger” on a plate lined with parchment paper.
  5. Put in freezer.
  6. Once frozen, place frozen “scoops” in a plastic bag and put back in freezer. Use within 3 months.