A versatile herb commonly used as a garnish, but more popularly used as a spice. There are two main varieties of parsley: curly leaf and flat leaf.
To store parsley:
For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks.
To prep parsley:
Chop the leaves and stem before cooking. The stem can be used to flavor soups and stews too.
To dry parsley:
Place a piece of paper towel on a glass plate. Layer the parsley evenly around the plate being sure not to overlap. Cover with another piece of paper towel. Microwave on high for 1 minute. Leaves will be dry. Crinkle them with your finger and place them in a dry container, such as a Mason jar with a lid.
To freeze parsley:
Chop parsley finely and freeze in ice cube trays with water. Pop out frozen cubes and freeze in a freezer bag.
Get our FREE Vegetable Storage Guide
Do you want more storage tips?
Download our illustrated guide about how to store, how to prep, how to use,
and how to freeze more than 40 fruits and vegetables.