Why Don't My Herbs Stay Fresh?
Parsley is sold in big bunches but used in modest amounts. Your recipe might call for two tablespoons of chopped parsley. You use it. The rest goes in the crisper.
Three days later, the leaves are yellowing and soft. The stems are limp. The bunch that cost three dollars is now a handful of herb waste. That gets expensive, especially when parlsey is out of season in your climate.
If you cook with fresh herbs, is it a given that you'll throw most of them away? Not if you solve the underlying problem of dry fridge air.
Why Does Parsley Go Bad So
Fast in the Fridge?
A fridge alone can't preserve your parsley. Fridges do cold. And cold air is dry air.
Parsley's thin, delicate leaves have a high ratio of surface area to mass. This means more of the plant is exposed to the surrounding air relative to its overall size—and in a dry fridge, that means faster moisture loss.
As parsley loses water to the dry air, its cells lose pressure, the leaves go limp, and the color shifts from deep green to dull yellow. That yellowing isn't primarily a sign of age. It's a sign of dehydration.
Can't You Just Put Parsley in a Jar of Water?
Until now, the best way to preserve herbs was to treat them like a bouquet of flowers.
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Trim the stems.
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Place your parsley upright in a small jar with an inch of water.
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Cover the leaves loosely with an inverted plastic bag.
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Refrigerate.
- Change the water every day or two.
Using the jar method to store parsley works because the stems draw water upward. This doesn't fully hydrate the herb. Working against gravity, the water below has a long way to go to reach those tender leaves.
It's for sure an improvement over wrapping herbs and greens in paper towels before sealing them in a plastic bag. (Mold, anyone?)
But a jar of water can only do so much. The leaves are still exposed to dry fridge air. The water in the jar hydrates the stems. It doesn't raise the humidity of the environment surrounding the leaves.
Resourceful (and thrifty) cooks use the whole herb—stem to leaves. So why not prevent the whole plant from drying out? Because you couldn't before Fridge Hydration.
Skipper Keeps the Whole Plant Fresh.
Skipper is a small pack you slip into the crisper drawer. As it releases purified water vapor, Skipper creates a humid environment that slows moisture loss from every part of the parsley plant. (In fact, Skipper will hydrate all of the veggies and salad greens in the fridge drawer, too.)
With Skipper, you can store parsley loose in the crisper drawer. That means no more open jars of water with individual herb bundles taking up fridge space. (Or daily water changes!)
Skipper does all the work for you to keep herbs fresh. Parsley will stay green, fragrant, and usable up to 3x longer. Enough time to actually finish the whole bunch.
Skipper. The mister for your crisper.
FAQs
Why does parsley wilt quickly?
Because of its thin, delicate leaves, parsley rapidly loses moisture when stored in dry refrigerator air.
How do you keep parsley fresh longer?
Maintain enough moisture surrounding the parsley to prevent the leaves from drying out. It's easy with a Skipper pack in your crisper.
