When you buy or pick fresh herbs (parsley, cilantro, mint, scallions, etc.), put them in a jar of water on the kitchen windowsill. This way, they’ll stay fresh longer (and keep producing chlorophyll in the sunlight) than if tucked away in the crisper drawer, where you’re likely to forget about them until you pull out a sodden bag of decomposing stems a few weeks hence. You’ll also be more likely to pluck a few stems to chop up and add to salads or soups or smoothies, or just pop in your mouth as a mini-snack as you’re cooking or washing the dishes.
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