This cooking tip is one I learned from my mom. Since a good number of my favorite lunch, dinner and dressing recipes call for fresh parsley and cilantro, but in smaller quantities than are available for purchase, I found I often was pitching copious slimy remains of unused herbs. Mom to the rescue. She suggested storing the herbs in a jar of water inside the fridge. It worked! Now my herbs last one-two weeks, which gives me more time to use them up in recipes. Since I still find I can’t use all the herbs before they wilt, my next goal it to explore how well they would keep in…