UPDATE 16 June 2016 (3 weeks later):
See 2nd pic (sorry for the shadow), most of the cilantro survived, smelled fresh and was still crunchy. The bunches even sprouted roots! However, the bamboo chopstick became slightly moldy probably due to the prolonged moisture exposure. So for the reload (with rosemary this time), I've used cling wrap to wrap the chopstick from tip to tip.

DIY fresh herb keeper. Designed to fit most 1.5l PET bottles, both cap and base are linked by a single disposable chopstick (or use any similar material). Print is minimal, just two parts. All you need is a PET bottle (cut below the neck where it straightens out, the cap caters for a diameter of 80mm to 100mm) and a clean disposable chopstick, oh yes, some herbs to keep in your fridge.

Fill a little water to keep the bottom/ roots of the herbs wet and make sure your fridge can accommodate a PET bottle standing upright.

Apparently the commercial version (sells for 20 bucks) keeps herbs fresh up to 2 weeks, I know mine fridge (in spite of the technology) doesn't keep them more than a week. Hopefully this works better!

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