A little care, fresh herbs can last several days

As soon as you get home from the market, cut the bottom inch or so off parsley stems. Place bunch in a glass that is tall and narrow enough so that the stems are supported by the glass, and the leaves are free above the rim. Put enough cold water in the glass to cover the bottom third. Place a plastic bag loosely over the leaves and glass.

Change the water in the glass every two days or so and your parsley should last for more than a week. This also works with cilantro and dill.