I buy Chinese parsley or daun ketumbar in big ‘bulk’ at times (usually weekend) because I soak my eldest’s eczema feet with boiled parsley water (to reduce her itch).
But I have learnt the best way to keep them fresh all week is to cut its root off and half them, store them in a large container. (I used to wrap its root with wet towels and cover the leaves with plastic bag – it lasted only 3-4 days) This way is even more environmental friendly as I do away with plastics and tissues.
These leaves are day 6, just enough before I get to the market to get another batch! 😁😁