Parsley

So, this is what I do: I buy a very large bundle of fresh parsley (because they are never sold in small bundles) for a recipe that calls for a relatively small amount. Then I put the remainder (almost all of it) back in the bag and into the crisper drawer of the fridge, and I forget about it. There it proceeds to turn into a runny brown swamp that disgusts me when I finally realize it's there and throw it out. Then I go buy more parsley, so I can forget I have that as well.

I thought about this the last time I bought parsley. Looking at the greens, it reminded me a little of cut flowers. I decided to try putting the ends in a small glass of water and leaving it on the table, instead of letting it suffocate and putrify in the fridge.

And so far so good! It's been over a week and my parsley is still healthy, usable, and unforgotten. And it's so cheerful looking - albeit it doesn't have blooms, but it's way cheaper and longer-lasting than flowers!