Coriander and mint enhance the flavor and aroma of any dish. While they are staples in every Indian kitchen, they often turn black and start to rot within just two or three days of being stored in the refrigerator.

If you face this issue, a few simple storage hacks can solve the problem. We often make unintentional mistakes when storing them, but these hacks will keep your coriander and mint fresh and green all week long.

**Glass Jar and Water Method**
The best way to keep coriander and mint fresh is to treat them like flowers and place them in water. Trim the lower ends (near the roots), fill a glass jar with a little water, and place the stems upright so they are submerged. Cover the top with a plastic bag to retain moisture. Store the jar in the refrigerator and change the water every two days.

**Paper Towel and Airtight Container Hack**
Excess moisture accumulating on the leaves is the primary reason coriander and mint rot. Paper towels absorb this moisture, helping to keep the herbs fresh. Do not wash the coriander and mint immediately after bringing them home; if they are wet, dry them completely under a fan first. Then, line an airtight container with a paper towel, place the leaves inside, cover them with another paper towel, and seal the container.

**Using a Ziploc Bag**
Remove any damaged or yellowing leaves from the coriander and mint bunches. Wrap them in tissue paper, place them in a Ziploc bag, squeeze out all the air, and seal the bag. This method keeps the herbs fresh for several days.

**Store Without Washing**
Avoid the mistake of washing coriander and mint before storing them in the refrigerator. Moisture causes them to spoil quickly. So, wash them before use, not before storing. Also, immediately remove any rotten or yellow leaves from the bunch; otherwise, the remaining healthy leaves will also start to spoil quickly.

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