Think of your parsley as a bouquet of flowers you forgot to gift. The secret is simple: treat it like cut stems. Trim about half an inch off the bottom of the stems, just like you would with tulips from the farmer’s market.
Place the bunch in a tall glass or jar filled with about an inch of cool water. Then, loosely cover the leaves with a plastic bag—a produce bag works perfectly—and secure it with a rubber band or clip. This creates a little humid greenhouse.
Pop it in the refrigerator door, not the coldest shelf. Your parsley will stay perky and vibrant for up to two weeks. It’s the culinary equivalent of a spa day, minus the cucumber water.
A Fun Fact for the Dinner Party
Did you know that parsley is actually a biennial plant? In its second year, it would bolt and flower, but we eat it in its youthful, leafy prime. The ancient Greeks used it to crown winners of the Isthmian Games, not just to garnish your plate at a boring restaurant.
So by saving it, you’re keeping a little piece of athletic history alive. Well, that and a very green herb.
