hi folks, this posting is only marginally on topic, but since parsley finds its way into many "chilefied" dishes ... well i thought i'd ask ... what's the best way to store freshly cut parsley ? no matter where i buy it, or what method of storage i try the stuff is as limp as a noodle within 48 hours. there's gotta be a way to keep parsley fresh longer than that. any advice? Happy New Year folks! peter g