The second you snip a few sprigs of parsley, the clock starts ticking. It feels like they start wilting almost immediately! If you want to keep that fresh-from-the-garden flavor for more than a minute, you’ve got to store them the right way. Just a heads-up, though: even with the best tricks in the book, fresh parsley only stays “perky” for a few days.
Storage Options
If you’re growing your own parsley using organic fertilizer, you’ve got a healthy, flavor-packed herb ready for just about any dish. Ideally, it goes straight from the garden bed into your pot. But if you’ve harvested more than you can use right away, you’ll need to preserve it. Here are your best bets:
- Refrigeration
- Freezing
- Drying
- Preserving in oil
Storing Parsley in the Fridge
This is your go-to method if you plan on using the herbs within the next few days. If you just need them to last until tomorrow, sticking the stems in a glass of water at room temperature works fine. But for a bit more longevity, the fridge is your best friend.
- Clean the parsley thoroughly.
- Wrap the sprigs in a damp paper towel.
- Place them inside a plastic freezer bag.
- Store in the refrigerator.
- Use within 2-3 days for the best flavor.
Quick Note:
If the parsley in your garden or on your balcony starts to bolt and flower, stop harvesting the leaves for cooking. At this stage, the plant produces apiol, a compound that can be toxic in high amounts.
Freezing Parsley
After cutting your parsley, give the sprigs a good wash and let them dry completely. Pluck the leaves from the stems and chop them up. I recommend freezing them in small, portion-sized containers. A pro tip is the ice cube tray method: fill the trays with chopped herbs and a little water. Once frozen, you have perfect little flavor bombs ready to go! Frozen parsley keeps its aroma for about 6 months, and you don’t even need to thaw it before tossing it into your cooking.
Pro Tip:
Want to skip the tedious chopping? Put your dry parsley leaves into a large freezer bag and seal it tight. Once they’re frozen solid, just “knead” and crush the bag with your hands. The frozen leaves will crumble into fine bits instantly. Just make sure to pop the bag back in the freezer right away!
Drying Parsley
You can definitely dry parsley to make it last, but I’ll be honest: it loses a lot of its signature punch. If you go this route, you’ll probably need to use a heavier hand when seasoning your food to actually taste it. You can air-dry small bundles by hanging them upside down, or if you have a food dehydrator, you can get the job done in just a few hours. Once it’s brittle, store it in a dark, dry place.
Preserving Parsley in Oil
For this method, it’s best to harvest your sprigs on a dry late morning. Wash the leaves and—this is important—let them dry completely. Pack the parsley into a clean screw-top jar and submerge it entirely in oil. As long as the herbs are fully covered, they’ll stay good in the fridge for several months.
