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I like to use fresh parsley and fresh cilantro, but there is usually lots more in the packages from the market than I can use before it would spoil. When spoilage approaches, I wash the remaining sprigs, sort out any that may be beginning to spoil, then dry the rest. I place them loosely in a clean paper sack. Then I use one staple at the top of the bag to almost close it, but let air in. I place the bag of sprigs on a high, dry shelf for 3-4 weeks. The dried sprigs are ready to move to a clean, airtight container and wait to be added to recipes.