— Sandra Billingslea

So what I always tell people is treat your herbs like flowers. When you get home from the grocery store, you want to basically cut off the bottom. So if it's like your parsley, cut off the bottom stems of your parsley, put it into a glass of water, and then take that produce bag you got them in and put 'em back over the top and put 'em in the fridge, I guarantee it's gonna last you much, much longer than just putting 'em right into a, a crispr drawer or something like that, which I honestly do a lot myself too. But, um, if you put 'em in and you treat 'em like flowers, they're gonna last like a week, you know, easily without getting all brown or black on the ends of them. Um, keeping 'em the crispr door is probably the second best option, you know, for that. But treating 'em like flowers, putting 'em in water like that, I've seen different devices and stuff, you can have 'em to be able to keep like that as well too. Um, but even like putting like a damp paper towel that's had the water squeezed out of it into a produce bag and the fridge might be able to help it a little bit as well. But treating them like flowers by far the best way to be able to keep those herbs fresh.