I find that I am a better cook when my kitchen is stocked with fresh herbs. There’s just something about them that always gives me a little more inspiration, whether I am following a particular recipe or simply adding a little sprinkle to whatever I may be creating for a bolt of flavor and freshness.
But the key to using fresh herbs is keeping them, well, fresh. Buy a big bunch of parsley or basil and toss it in the fridge, and it will more than likely be wilted and sad the next day. Not only is it a waste of food, but it’s also a waste of money. Don’t worry — storing them so they last far longer than 24 hours is actually easier than you think.
from WordPress https://jonathanwilhoite.wordpress.com/2016/06/01/your-guide-to-storing-fresh-herbs-in-the-fridge-keep-it-fresh-guide-from-the-kitchn/
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