No more wasted money, herbless meals, and lumps of sad, brown, leafy pulp in your fridge.
See my video below for my favorite way to store fresh parsley, cilantro, mint, and basil (softer-stemmed herbs) for up to 2-3 weeks. Try this method if you don’t already, storing in the fridge – though the counter top works too. I’m not advocating for plastic use but if you have a bag, re-use it to better preserve freshness.
And ask yourself throughout the week, “Can I add fresh herbs to this?” Because they make the world a deliciously better place, yeah? They’re detoxifying and little, nutrient-rich powerhouses too. They surely count as leafy greens, which I recommend people aim to get in in 2 of your 3 meals each day.
Unless you’re a special one with the OR6A2 genetic variation and cilantro tastes terribly soapy to you. Emphasis on the parsley for you dear ones, or try mashing up the cilantro and blending it with other herbs like in a chimichurri-style sauce.
For more kitchen quick tip videos like this one, follow Pure Roots Nutrition on Instagram and click this hashtag in the bio: #purerootskitchen
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