A parsley posey

I got this idea from watching a florist preparing a birthday bouquet recently. Create your own little water pocket for herbs and they last a lot longer in just the same way as any plant would.
My parsley is still happily green and fresh in the fridge. It’s become an invaluable part of my current favourite green lentil sald (recipe to come ).
Just chop the stalks off a couple of inches before you wrap them loosely with flim.
Hold it closed while you drip water into the “sack” created and then seal the top with sellotape.
That’s it.


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