My neighbor grows parsley in her backyard. She is so generous that she would share some of it when they are in boom, but sometimes, they are really too much for me to consume before they decay. I wanted to have a steady supply of this herb during the winter months. What is the best way of preserving parsley?
There is no better way of enjoying the full flavor of parsley other than to consume it within its first two weeks of postharvest.
Preserving this herb is achievable but you cannot expect it to be as zesty as before. Parsley desiccates over time, and more rapidly than the others. You may store it in cool temperature to extend its life to a maximum of 3 months. Before refrigerating or freezing, cover it tightly with plastic wrap to reduce water loss.
Can You Freeze Parsley?
Unlike other strong-leaf herbs, parsley has a high tendency of drying out. That’s why most advice you read on the internet recommends storing the parsley in the fridge with its stem submerged in a glass of water.
This seems to make sense, but it is definitely not more helpful than simply refrigerating the parsley as it is. In fact, moisture only promotes decay.
Studies show that wrapping the parsley nice and tight lessen its susceptibility to losing much water content. This way, the parsley is kept dry and no air from around is absorbed.
If you wash the parsley, let it dry in a paper towel before refrigerating or freezing. Better yet, put it in the fridge directly and wash only just before you use it in your dishes.
Defrosting a bunch of frozen parsley is not recommended because it will only turn flaccid. Just take out what you need, slice it into crunchy tiny pieces and use it for whatever purposes.
Cut a quarter inch of the stem first before freezing it. As an alternative to plastic wrap, you may wrap the parsley with paper towel and place it into a Ziploc freezer bag.
How to Preserve Parsley?
Turning this herb into frozen parsley cubes is a good way of preserving it. Before using, you may simply add the entire cube into the stew or soup you‘re cooking.
- Cut out the leaves of the parsley
- Gather the leaves into small bunches and place them into each segment of the ice tray
- Add a little water in each cube with the bunch of parsley in it
- Place an ice cube over each parsley to keep them from floating
- Store the tray of parsley cubes in the freezer and let it stay there for 3 to 4 hours
- When the parsley cubes are dry and hard enough, relocate them into a Ziploc bag
- Fill in the freezer bag loosely and keep the cubes in single layer so they will not stick together
- Suck as much air as possible out of the freezer bag and seal it close
- Label the bag and freeze
How To Use Up Extra/Leftover Parsley?
Parsley is a popular herb that can be used in a variety of dishes. It has a fresh and slightly peppery flavor that goes well with many different foods. But what do you do when you have extra parsley? Here are five delicious ways to use up your leftover parsley:
- Make a pesto – Parsley makes a great pesto, especially when combined with other herbs like basil or oregano. Just add it to a blender with some olive oil, Parmesan cheese, and nuts, and you’ll have a delicious sauce that’s perfect for pasta or bread.
- Use it as a garnish – Parsley can also be used as a garnish for both savory and sweet dishes. Try using it to top off a soup or stew, or even a piece of cake or pie.
- Make a chimichurri sauce – Chimichurri is a popular Argentinean sauce that’s typically used as a marinade for grilled meat. It’s also great on sandwiches, salads, and pasta dishes. To make chimichurri, you will need 1 cup of chopped parsley, 1/4 cup of olive oil, 1/4 cup of vinegar, 1 garlic clove, and salt and pepper to taste. Simply combine all of the ingredients in a blender or food processor and blend until smooth.
- Add it to your favorite recipe – Parsley can also be used to enhance the flavor of many different recipes. Try adding it to a soup, stew, chili, or even a casserole.
- Make a Parsley Infused Oil – Parsley Infused Oil is a great way to add the flavor of parsley to many different dishes. To make Parsley Infused Oil, you will need 1/2 cup of chopped parsley, 1 cup of olive oil, and 1 garlic clove. Simply combine the parsley, oil, and garlic in a jar and let it sit for at least 24 hours. The longer it sits, the more flavorful the oil will be. After 24 hours, strain the oil and discard the parsley. This recipe makes about 1 cup of oil.
So there you have it – five delicious ways to use up your leftover parsley. Next time you find yourself with extra herbs, give one of these recipes a try and enjoy!
Enjoy the benefits of parsley with this Healthy Parsley Soup recipe. Added with some potato and clover, this soup will keep you full and warm during winter.
Who would have thought that parsley can help you with your diet? Added with lemon and honey, this Parsley Juice recipe detoxifies the body and facilitates weight loss.
Savor the garnishing scent of fresh parsley with this Russian Beef Stew. With its caramelized onions and tender potatoes, this classic stew is simply amazing.
Yes, you can freeze parsley. Freezing it is the best way to preserve its quality and taste. Parsley will last for 3-4 months in the freezer if properly frozen. Here are some steps on how to do this: Wash the parsley well using cold water (this should be done under running water). Cut out any brown parts off your leaves (you don’t need these). Leave your smallest stems since they will hold up better during freezing (and de-thawing) than larger ones. Put the washed parsley into an airtight container or bag then put it inside your freezer. Make sure that you label your container with today’s date so that you know how long has it been inside your freezer.
Do you plan to freeze parsley? If you have any tips, please share them with me by leaving a comment below. I would love to hear from you!