Every food blog will tell you to wrap herbs in damp paper towels and stick them in a zip-lock bag. It works, sort of, for about three days. Then you open the bag to find a sad, slimy mess.

Lebanese grandmothers have a better system, and it works for parsley, cilantro, mint, and any soft herb.

## The Method

Don't wash them — at least not yet. Moisture is the enemy of storage. Only wash right before using.
Trim the stems — cut about 1cm off the bottom, like you would with flowers.
Stand them up in a glass of water — just enough water to cover the stems, not the leaves.
Cover loosely with a plastic bag — this creates a mini greenhouse. Don't seal it tight.
Refrigerate — middle shelf, not the crisper drawer (too humid).

## How Long?

Parsley: 2-3 weeks
Cilantro: 10-14 days
Mint: 7-10 days
Dill: 7-10 days

Change the water every 3-4 days. If you see any yellowing leaves, pluck them immediately — they'll spoil the rest.

## The Freezer Trick

For herbs you won't use in time: chop finely, pack into ice cube trays, cover with olive oil, and freeze. Pop a cube into any stew or saute. Lasts months.

## Why This Works

Herbs are cut plants. They're still alive and still drinking water. Treat them like flowers and they'll stay vibrant. Suffocate them in a bag and they rot.

Teta knew this without knowing the science. As usual.

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Simple knowledge, passed down. No gadgets required.

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