I’ve finally found the perfect way to store fresh herbs – quart-size yogurt containers! We usually have lots around in hopes of finding a better fate for them than recycling. We use them to sort craft supplies, as mini-buckets when we are cleaning and in a pinch, I use them to store things in the freezer.
To store herbs:
Cut a bit off the stems of your fresh herbs to match the height of your yogurt container. Fill with about an inch of water and plop your herbs (stem down) into the container. Snap the lid back on and store in fridge.
Still testing how long this extends the life, but I am already impressed that my parsley is wilt-free at Day 6.
6 days? Impressed. Also surprised at “lid on” I’m going to try this with my tons of basil..