With this method, the greens can stay fresh up to a month.
Take a paper or thin waffle towel. Sort through the bundles and get rid of rotten and spoiled vegetation. The remaining greens do not need to be washed. Spread the twigs one by one over the entire surface of the towel. Then carefully twist the material into a roll. Do not make the bundle too tight and do not squeeze the greens — it should be placed freely.
Place the roll in the refrigerator on the bottom shelf or in a special compartment for storing vegetables and fruits.
The freshness and aromas of herbs will last up to two weeks.
To begin with, carefully select the greens and discard the spoiled twigs. Rinse it under cold running water, removing debris, weeds and dirt. Then fold the bundles into a plastic container, tightly closed with a lid. No need to stuff it to the top — the greens should be located freely. Pour cold water into the container so that it completely covers the vegetation. Close the container with a lid, put it in the refrigerator and leave it there for 8-10 hours, preferably for a day. During this time, the greens will have time to be saturated with moisture.
Then take out the container, drain all the water and shake off the bunches. Put the twigs back into a damp container (there should be no liquid at the bottom), cover with a lid and send them to be stored in the refrigerator. Periodically drain the collected condensate so that the greens do not rot.
This method will help the vegetation stay juicy for one to two weeks.
Take a jar where all your bundles will fit. Wash it and sterilize in any convenient way. Sort out the twigs and remove the yellowed and spoiled ones. You do not need to wash them beforehand, and if they are wet, dry them on a paper towel.
Put the greens in a jar with the stems up. Close the container tightly with a clean and dry nylon lid. Send it to be stored in the refrigerator.
