To help fresh cut herbs last longer in the fridge, wrap the bottom of the stems in a little damp paper towel or cloth and store in a sealed plastic bag in the crisper. I have found parsley to last weeks stored this way and less hardy herbs like basil and coriander to last about a week.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.