Anyone who cooks regularly knows the disappointment: a bright, lively bunch of parsley bought one day can look dull and limp the next.
Although this is often blamed on “bad herbs,” the real issue usually lies in how the leaves react after being harvested.
Fresh parsley has tiny openings on its surface that help it take up moisture, but those pores can clog quickly during handling and transport.
Once that happens, the herb dries out far faster than expected.
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Home cooks have tried paper towels, airtight boxes, and herb keepers with mixed results.
But a surprisingly straightforward step, used in some households for years, may offer a more reliable fix.
This rinse makes a difference
Soaking parsley briefly in cold water mixed with a little baking soda helps clear away the fine layer of residue that accumulates on the leaves.
That layer, usually a combination of dust, field debris, and the plant’s natural wax, can interfere with moisture absorption.
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The mildly alkaline water loosens this film without damaging the delicate surface of the herb.
Once rinsed, the leaves tend to hold their firmness longer, retain their bright colour, and release a cleaner, more pronounced aroma.
Researchers have also noted that baking soda solutions can reduce certain surface-level pesticide residues on produce, offering a small extra benefit for anyone buying conventionally grown herbs.
How to store the parsley after the soak
After soaking the bunch for five to ten minutes, give it a gentle rinse under clean water and pat it dry.
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Place a paper towel at the bottom of a jar or container, arrange the leaves loosely inside, and close the lid without tightening it.
Stored this way in the refrigerator, parsley often remains usable for close to a week, far longer than the day or two most people are accustomed to.
The same method can help extend the life of basil, coriander, dill, and chives, making it a practical routine for anyone who relies on fresh herbs throughout the week.
Sources: Kiskegyed.hu.
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