Recently I stayed with my mother in law for two weeks in Algiers, Algeria. She sure knows her way around the kitchen and I learned a lot from her (more to come). She had 9 kids and cooked from scratch for them everyday. She can take the simplest ingredients and make them takes like heaven. One tip I picked up from her is to store fresh chopped herbs in the freezer. Do you buy fresh herbs with the best of intentions but they always end up going bad before you use them up? I see some people neglect buying herbs because they don’t want to waste them when know they won’t use much. Dried herbs can be expensive and full of mycotoxins that can cause problems like brain fog and weight gain (more info here). Fresh herbs are full of detoxifying antioxidants and rejuvenating bioflavanoids so it is a shame not to have plenty in your diet!! My husband and I use fresh herbs all the time in our cooking but much of it tends to go to waste because they go bad before we can use them up. This storage method is a great way to always have them ready to go into a nourishing recipe.
Money Saving Idea for Using and Storing Fresh Herbs
Directions: 1. Buy organic herbs (I don’t wash organic herbs because dirt is full of beneficial organisms) 2. Chop them right away to your desired size for use in recipes 3. Put them into freezer storage container 4. Sprinkle some into a soup, stew, entree or salad They instantly thaw and work great on raw or cooked food. This way you will never throw away fresh herbs again! 
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What a fantastic idea! I read about a similar idea that I just did with some dill a few days ago. Get a few cheap ice cube trays, fill ’em with chopped herbs, then a bit of water, then use them in soups or stews.
Usually, I would put herbs in a ziploc bag in the fridge with a dry paper towel. That was better than leaving it out on the counter but so it leaving them in a bucket of water- but that only lasts a day or so before the stems begin to get water-logged and start to rot. I love fresh herbs so, I end up having a lot of waste as I try to get batches from different sources that look a little better from the last. I would dump batches of parsley, coriander, parsley and dill weekly because they just couldn’t stay fresh and looked pathetic after a few days. Alas, no more!