How to Keep Fresh Parsley at Its Best

Have you ever found yourself tossing wilted herbs into the trash, feeling a bit defeated? We’ve all been there. But don’t worry, parsley is one herb that’s easy to keep fresh with the right care. Learn the best storage tips for this vibrant herb and seasoning right here.

Does Parsley Need Refrigeration?

Refrigeration isn’t a must, but it certainly helps extend the freshness. Left out on the counter, parsley can last around 1-2 weeks, but store it properly in the fridge and it can stay fresh for a month or even longer.

Is Storing Parsley in Water Necessary?

Storing parsley in water is the most effective method. Whether you keep it on the counter or in the fridge, treat parsley like a bouquet. Strip the leaves off the bottom few inches of stems, trim the ends, and place them in a jar filled with water for best results.

Methods for Storing Parsley

For long-term storage, cut the bottom of the stems, ensure the leaves are dry, and remove any brown or damaged leaves. Fill a jar or glass with water and place the stem ends in it. If storing in the fridge, loosely cover the leaves with a plastic bag, like a grocery bag or an open zip-top bag. This method will keep parsley fresh for up to a month, though I’ve kept it longer.

When using this method, avoid washing the leaves until you’re ready to use them. If you do wash them, make sure to dry them thoroughly before storing, as moisture can cause the parsley to wilt in the fridge.

Another way to store parsley is to wash and dry it with paper towels. Wrap the dried parsley in more paper towels and place it in a resealable bag. Remove the air, seal the bag, and store it in the fridge. This method keeps parsley fresh for up to 5 days.

Is Freezing Parsley an Option?

Absolutely! There are several ways to freeze parsley effectively. Freezing it whole can be tricky and doesn’t offer much practical use, but with the right techniques, you can preserve it for later use.

• Wash and dry the parsley, taking care to remove as much moisture as possible to prevent freezer burn. Then, place the bunch all the way at the bottom of a zip-top bag and roll it tightly into a cigar shape, pushing air out of the bag as you roll, and seal.

Once frozen, you can remove the parsley log and snip off what you need with kitchen shears. Keep in mind that freezing and thawing will change the texture, so it’s not ideal for garnishes. However, it works wonderfully for cooking in a variety of dishes.

• Another method would be to wash and dry the leaves, chop them finely with a knife, and pack them into the sections of an ice cube tray. Then you can freeze as-is or, even better, top them with a thin layer of olive oil. You can also do this method in a food processor with 2 tablespoons of olive oil before packing the trays.
• Stuffing the ice cube trays with chopped parsley and filling the sections completely with olive oil will yield a delightful herb oil for cooking. Once frozen, transfer the cubes to a freezer bag for long-term storage. The oil will help retain the flavor of the herb and frozen oil melts quickly when cooking.