خزّن الأعشاب مثل التيتا: الطريقة اللبنانية

Forget Everything the Internet Told You

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.