To store parsley and cilantro, you must first rinse the leafy herbs under cold water, to rinse away any soil or small bugs that are collected in between the stems and leaves during the growth and harvest. Once rinsed, shake off any excess water from the leafy bunch and allow to drain over the sink in a colander or sieve. Once dry, (some moisture will remain but that’s okay) place the bunch on a cutting board and cut off the bottom of the plant just above the root end. Get a mason jar and add just enough cool water to cover just 2 to 3 inches above the cut end of the bunch. Place a clear plastic bag or zip lock bag over the leafy tops and place the whole thing into the refrigerator. (The idea is to create a small green house). That’s it! Now you will have fresh parsley when ever you need it for as long as the plant will remain healthy and this can be a very long time. I have kept some parsley in this state in my fridge for up to 2 months. (No joke!). You can treat cilantro in the same manner and have the same success with it. Just break off a bunch by clasping a few stems and tearing as little or as much as you need, and cover the rest. Change the water every few days (3-4 days) and the parsley will last even longer.