While there are various methods out there to elongate the life of the parsley, I find solace in making them last a week max. I am not a fan of storing fresh herbs any longer than that anyway, and hence I don’t feel the need to spend a lot of effort on preserving these (e.g. the very common vase method).

Instead, here is how I store my parsley and trust me it works wonderfully.

  1. Thoroughly wash the parsley in a colander. Make sure to remove all dirt and also discard any bad leaves.
  2. Lay out a flat cloth or drying mat with ample space
  3. Spread out the parsley on the mat. I also trim away the stems at this point   

          parsley

  1. Let it dry completely. Usually I leave for three to four hours to ensure not a drop of water remains
  2. Chop or store whole in an airtight glass container

          chopped parsley

If you store your parsley following the technique above, it easily lasts between 12-14 days even.

You can also store cilantro, mint and basil using the same method.