Yeah, but who has that much room in their fridge? *sigh*

In addition to the water and bag, treat them like fresh cut roses and change the water everyday - or couple of days - to even further extend their life.

Works great for kale and chard too.

it does work but you have to change the water and it works better if the leaves are not in the water as well.

This has worked really well for me for cilantro, as pictured, but basil was a massive failure and it appeared that this method may have shortened its life.

I agree with NSane, this works for cilantro, parsley, other things, but it totally wilts basil.

Yes, I finally discovered that this does work well, but--sigh--I am often too lazy and just thrown them in the drawer as well...

I agree, basil and low temperatures don't get along. It keeps better on the counter.

This is great! I get so frustrated when I can't use fresh herbs in enough time....they're so expensive!

I almost always do this with herbs from the farmer's market....grocery store purchases are hit or miss. Either way, I concur that this is the best way to store.

I wash any leafy greens as soon as I buy them then wrap them in paper towels and keep in the fridge. Also, I ALWAYS chop parsley, dill, and chives and keep them in plastic bags in the freezer...they last forever!!

If I store my herbs or veggies like this, they get slimy really fast! I keep mine in an open plastic bag, wrapped in a paper towel or paper dinner napkin. I have a bunch of parsley in the fridge that I've had for over 2 weeks and it isn't wilted or slimey or spotty at all!

I haven't tried this but I do what Lisa does- the paper towels and curry leaves and even green chilies freeze exceptionally well.

This method works great for cilantro, parsley, and green onion.

For herbs like basil, oregano, mint, and thyme, try this: wrap them loosely in a wet-the-squeezed-out paper towel and store in a closed tupperwear or covered container. every few days wring out the towel (or dampen if it's try) and reseal the container. I've had herbs last for weeks that way!

Basil likes a warm climate so I keep it in the jar of water on the counter or on the windowsill. I also keep my parsley and cilantro in jars of water covered with plastic bag but I cut slits in the bag so it will breath. I don't bother with the rubber band, just tuck the plastic bag into the container and they keep for several weeks. Just remember to change the water now and then.

Very helpful thanks ,,,,I didn't cut the end ,will do the same and keep them back ,,

I do something similar, but I use wax paper or parchment paper, making a cone shape with an open bottom that I wrap around the top of the jar and attach with a rubber band around the outside of the jar rim - think bouquet wrapping Then I fold over the top to enclose the herbs.The wax paper/parchment doesn't get condensation on the inside and so it seems to work better. Basil is best kept on the counter - it doesn't like the cold.

This does work excellently for basil, but only if you keep it on the counter. I've never had luck keeping basil in the fridge no matter what method I used.

My first posting so here it goes:

I have not tried this on herbs yet, but I do this for lettuces and "Salads in a Jar". I vacuume pack my lettuces in mason jars using a "mason jar sealer" with a food saver machine. I would think it should work for herbs. The mason lids are reusable for vacuume packing.

http://www.foodsaver.com/product.aspx?pid=9066
Plus a vacuum system is required with this device.

This system is not cheap. This method last for about two weeks for my "Lettuces in jars" for the refridgerator. Since I do canning I have many mason jars. I have jars from half pint to half gallon jars. I vacuume pack everything from rice to dog food for the pantry. For the lettuces and leftovers, I keep those in the refrigerator.

I do this all the time with herbs (except basil because it wilts faster), although I don't use the plastic bag because I don't routinely have ones that will fit. Like flowers, you can just clip the bottoms after a week to keep them soaking up water.

Well, now I know why herbs-in-a-cup-of-water has never worked for me: I didn't know about the plastic bag. Doing without the bag kills your herbs in just a few days.
I gave up and went back to my old way: moisten a large paper towel or thin/floursack cloth, remove all twist ties and rubber bands from herbs, wrap in paper towel, place in plastic bag and suck out the air before sealing. I've have parsely and cilantro last 2+ weeks with that method (suck out the air everytime you reseal and change the towel after 1 week). Rosemary lasted even longer.