How To: Freeze Parsley
A great tip for those times when you have an abundance of parsley growing in the garden or some from the supermarket sitting in the fridge…
Frozen parsley will last for months in the freezer :)
Parsley is one of the few herbs I rather store frozen rather than dried, as the taste is far superior. Parsley leaves can be chopped and stored in the freezer for months, allowing you to add a “fresh-from-the-garden” touch to dishes throughout the year.
It won’t be as good as fresh if using for garnishing or salad-type dishes such as tabbouleh, but it’ll work perfectly fine when added during cooking or to baking and dressings, such as in omelettes, pasta dishes, savoury muffins or salsa verde.
Use the same quantity specified for fresh in recipes - no need to defrost. Frozen parsley can be easily scooped out of the jar with a spoon.
When properly stored, frozen parsley will last for up to 6 months in the freezer.
HOW TO FREEZE PARSLEY
HARVEST: the best way to harvest parsley is to always cut outer stems first (cut right at the bottom, where stems meet the main stalk), as new shoots grow from the central part of the plant.
CLEAN: Rinse parsley and shake well to remove as much excess water as possible to prevent freezer burn.
PREPARE: Remove leaves from stalks, separating any yellow or dried leaves (I usually add bad leaves and stalks to the compost or roughly chop and throw it back on the garden bed, to act as mulch and help protect the soil).
CHOP: Chop parsley as coarse or as finely as per your liking. Place it in a clean and dry jar.
STORE: Store parsley in the freezer and use it as needed.
