Here is a concise summary of the provided text:
**Title:** Preserving Parsley (and other green herbs) for up to a Month
**Method Summary:**
1. **Select fresh herbs**: Choose very fresh parsley (or other green herbs) with no wilted or yellow leaves.
2. **Prepare herbs**: Trim stems, remove unwanted leaves, and wash with water and a splash of vinegar to disinfect.
3. **Dry thoroughly**: Dry the herbs in a drainer for 90 minutes, then further dry with paper towels or a cloth, ensuring complete dryness.
4. **Store in glass jar**: Place dried herbs in a **glass** jar (not plastic), optionally with a cloth/paper layer. Seal with plastic wrap and store in the refrigerator.
**Expected Outcome:**
The preserved parsley will remain fresh and usable for **up to a month**, as demonstrated by the author's 23-day test. Regular checks and proper storage in the refrigerator are recommended.
Here are the extracted key facts in short sentences, numbered for reference:
1. The method described can preserve parsley (or similar green herbs) for up to a month without freezing.
2. Freshness of the herbs is crucial for the preservation method to work.
3. Any wilted, yellow, or damaged parts of the herbs must be removed before the preservation process.
4. The herbs are washed with clean water and a splash of vinegar for disinfection.
5. After washing, the herbs must be dried thoroughly (for about 90 minutes) to remove excess moisture.
6. A drainer is used to help dry the herbs.
7. The completely dry herbs are then stored in a **glass** jar (not plastic).
8. To prevent moisture buildup, a cloth or paper can be placed under the herbs in the jar.
9. The jar is then sealed (even with additional plastic wrap if needed) and stored in the refrigerator.
10. The preserved herbs can be used as needed and will remain fresh for up to a month when stored properly.
11. Regular checks on the stored herbs are recommended to monitor their condition.
12. The preservation method can also be applied to other items like lettuce, cilantro, and strawberries.
13. Vinegar is used for its disinfectant properties and does not affect the flavor of the herbs.
14. Cutting the herbs releases their juices, so they may need additional drying time after being cut.
15. The effectiveness of the method was verified through a 23-day test, with the parsley remaining fresh.