How to Store and Use Greens

hebal-remedy_300If you constantly find yourself tossing wilted herbs and greens before you even use them, try these tips to prevent waste from Real Simple food editor Chris Morocco:

To store: Wrap greens in moist paper towels and tuck them into a resealable plastic bag. The moisture from the towels will prevent wilting and keep even the most fragile herbs vibrant for up to a week.

To use: Add a handful of cilantro to lentil soup for a dose of freshness, or fold arugula into a salad of roasted vegetables for a peppery bite. Chop parsley and mix it with lemon zest and olive oil to top braised short ribs or slow-roasted lamb.

Check out 15 easy, healthy dinners for February.


  1. louise


    February 14, 2014 at 1:16 pm

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