Storing Parsley And Keeping It Fresh For A Year: The Chefs’ Method
Do you buy a fresh bunch of parsley, use a little bit, and then throw the rest away because it turned yellow and wilted in the fridge?
You are not alone. Parsley is one of the most wasted herbs in the kitchen. It looks fresh for 2-3 days, then it becomes black, slimy, and useless.
But professional chefs never throw parsley away. They use a simple, genius method to keep it fresh, green, and flavorful for up to a whole year.
And the best part? It takes only 10 minutes.
Why Does Parsley Go Bad So Fast?
Parsley goes bad because of water. If you leave it wet in a plastic bag, it rots. If you leave it dry in the open air, it wilts.
The secret is to remove all the moisture, then freeze it the right way. Freezing stops the clock and locks in the color, smell, and taste.
Forget the fridge. Here is how chefs do it.
What You Will Need
* 2-3 large bunches of fresh flat-leaf or curly parsley
* A large bowl of cold water
* Paper towels or a clean kitchen towel
* A sharp knife or scissors
* Ice cube tray
* Olive oil or water
* Freezer bags (zip-lock)
The Chefs’ Method – Step By Step
Step 1: Wash It Well
Fill a large bowl with cold water. Put the parsley in and swish it around to remove all the dirt and sand. Drain and repeat one more time. You will be surprised how much dirt comes off.
Step 2: Dry It Completely – This Is The Key!
This is the most important step. Wet parsley will turn into ice crystals and lose its flavor.
Place the parsley on a clean kitchen towel or paper towels and pat it very dry. You can also use a salad spinner if you have one. Let it air dry for 15-20 minutes until it feels completely dry to the touch.
Step 3: Chop It
Remove the thick stems. You can keep the small tender stems – they have a lot of flavor.
Chop the parsley finely, just like you would for cooking. Chefs chop it fine so it’s ready to use straight from the freezer.
Step 4: Put It In An Ice Cube Tray
Fill each compartment of the ice cube tray about 3/4 full with chopped parsley. Do not pack it too tightly.
Now, you have two options used by chefs:
Option A: With Olive Oil (Best for cooking)
Pour extra virgin olive oil over the parsley until it is just covered. Olive oil protects the parsley from freezer burn and keeps the green color perfect. This is perfect for soups, sauces, pasta, and sautéing.
Option B: With Water (Best for garnishing)
Pour cold water over the parsley. This is great if you want to use it fresh for salads and garnishes.
Step 5: Freeze And Store
Place the ice cube tray in the freezer for 3-4 hours until solid.
Once frozen, pop out all the cubes and put them in a zip-lock freezer bag. Squeeze out all the air and write the date on the bag.
Now you can store it in the freezer for up to 12 months!
How To Use Frozen Parsley
You do NOT need to thaw it!
Just take one cube straight from the freezer and drop it directly into your pan, soup, sauce, or stew. It will melt in seconds and taste like you just chopped it.
For salads, take a cube out 5 minutes before serving and let it thaw in a small bowl.
Bonus Method: The Glass Jar Method (Fresh For 1 Month)
If you want to keep parsley fresh in the fridge for weeks, try this chef trick:
1. Wash and dry the parsley
2. Wrap it loosely in a dry paper towel
3. Put it in a clean glass jar with a lid
4. Store it in the fridge
The paper towel absorbs moisture and the glass jar keeps it from getting crushed. It will stay green and fresh for up to 3-4 weeks.
Common Mistakes To Avoid
* Do NOT freeze wet parsley – it will turn black.
* Do NOT store it in a plastic bag in the fridge without a paper towel – it will rot.
* Do NOT use the microwave to thaw it – it will lose its flavor.
Final Tip
Buy parsley when it is in season and cheap, prepare a big batch using this method, and you will have fresh, fragrant parsley all year long, without waste and without spending money every week.
Try this method once and you will never throw parsley away again!
Did you know this trick? Share it with a friend who loves cooking!
