Most of us are cooking more these days and using fresh herbs is a big part of our recipes. To keep parsley, cilantro, and others fresh for up to 2 weeks dunk them in cold water, then shake off the excess liquid. Trim the ends and any brown spots then place stem-down, like a bouquet, in a Mason jar with a little water in the bottom. Lastly, cover with a plastic bag. Secure with a rubber band and change the water every few days. This will help them hold their moisture. If you have woody herbs, like rosemary or thyme, these can be frozen and used as needed!