You buy a beautiful bunch of fresh green parsley, vibrant, fragrant, full of promise… and just three days later, it’s already wilted, yellowing, or slimy at the back of your refrigerator. Sound familiar? You’re far from alone. Parsley is one of the most commonly wasted herbs in home kitchens, even though it’s used almost every day in cooking.
What many people don’t realize is that in professional kitchens, parsley stays fresh, crisp, and intensely aromatic for weeks, sometimes even longer. No magic involved, no expensive equipment either. Just a simple method — one that changes everything once you know it.
Read more on the next page >>
For more detailed instructions, please click the button below (>) and follow us on Facebook.
