Fresh and aromatic herbs will decorate any dish.
But it is not always possible to use it right away. As a result, you have to put it in the refrigerator or on the countertop, so that next time you can decorate your soup or salad with a sprig of dill or parsley.
But eventually the greens quickly wither, become unappetizing and have to be discarded.
At the same time, many housewives are interested in the option of storing such products so that they do not wither for as long as possible.
There really are ways. Specialist Daria Utkina spoke about this in more detail in an interview with Lenta.ru .
How to Store Greens
First, it is important to wash it, remove all damaged branches. You also need to put it in a container with cold water and rinse, change the water several times. After this, you cannot neglect drying. It is enough to lay out the dill or parsley branches on a paper towel for a few minutes, and then blot.
Next, when the product is dry, it can be packaged.
The simplest option is a bag with holes for ventilation.
You can also take a glass jar that will close hermetically. In this case, you can store greens for several weeks.
Do not pack the product too tightly; there must be normal air circulation.
The specialist also added that it is better to store greens in the refrigerator.
