My buddy's taco night mix-up led to a quick kitchen hack

We were prepping toppings, and he almost used parsley instead of cilantro because the bunches looked the same to him. I learned right then that relying only on color for herb labels is a bad idea. Now I keep them in clear bags with big, bold text or tie different shaped knots on the stems.

2 comments

2 Comments

ericjackson17h ago

I keep them on different fridge shelves.

jade61815h ago

So what's the actual system then? Like, raw meat always goes on the bottom shelf no matter what, or are you sorting by how often you use things? Seems like it could get complicated.