Parsley, basil and dill wilt fast — but they do not have to. Treat them the way you would treat cut flowers and they will hold for weeks instead of days.

Trim the ends of the stems and stand the bunch upright in a glass or jar, leaves facing up.

Add just enough water to cover the stems. The leaves should stay dry — if they sit in water they will rot.

Slip a resealable plastic bag loosely over the leafy top and seal it with a little air trapped inside. This keeps the humidity up without suffocating the herbs.

Refrigerate. Change the water every few days if it starts to cloud.

Handled this way, your herbs will stay crisp and green for a couple of weeks.

One exception: basil does not like the cold. Use the same jar-and-water method, but leave it on the counter out of direct sun instead of in the refrigerator. Refrigerated basil turns black within a day or two.