خزّن الأعشاب مثل التيتا: الطريقة اللبنانية
المناشف المبللة للمبتدئين. هكذا تحافظ الجدات اللبنانيات على البقدونس طازجاً لأسبوعين.
## 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).
- Parsley: 2-3 weeks
- Cilantro: 10-14 days
- Mint: 7-10 days
- Dill: 7-10 days
## 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.