How to Store Fresh Parsley: 3 Ways to Store Parsley

Parsley is a tender herb and requires delicate handling. The best way to store tender herbs—which also include cilantro, chives, and dill—is to keep the leaves dry and to treat them like flowers in a jar of water. Follow these steps to store parsley:

1. 1. Trim the parsley. Place the parsley on your cutting board and chop the bottom of the stems, removing the lowermost half inch. Do not wash your parsley, but for sake of freshness, snip off any browned leaves.
2. 2. Place the herbs in a jar. Fill a glass jar or container with an inch of water and place the herbs into the jar. Use cold water to maintain the temperature of the herbs.
3. 3. Store fresh herbs in the fridge. Tender herbs should be stored in the fridge, covered loosely with a plastic bag fastened to the jar with a rubber band. The bag will keep the leaves from losing moisture and keep the herbs from browning—too much oxygen will brown the herbs.
4. 4. Change the water. Change the water every couple of days to maintain freshness.
5. 5. Gently rinse before use. Lightly rinse your parsley in cool water and then run through a salad spinner or lay on a paper towel to fully dry; excess moisture will make it slimy.
6. 6. Mince to serve. Finely chop your parsley or use a sprig of it as a garnish atop savory dishes such as baked poultry, fresh pasta, cooked fish, and more.

Getting the most out of your herbs means picking fresh ones. When shopping for your bunch of parsley at the grocery store, avoid ones with browning stems or wilting leaves. Look for crisp, vibrant herbs with a mild grassy smell.

There are a few storage methods to prolong flat-leaf parsley’s shelf life, allowing you to enjoy the herb in pesto, salsas, and other side dishes or meals.

1. 1. Refrigerate: Trim the parsley stems, place them in a glass jar or container of water, and store in the refrigerator. Rinse and dry the parsley before use.
2. 2. Dry: Pick the leaves off the herbs and arrange them on a paper towel-covered plate. Cover the herbs with another paper towel and then microwave them. Soft herbs like parsley will take forty seconds, followed by twenty-second bursts. Grind the herbs into a powder using a mortar and pestle or a food processor, and store them in an airtight container. Fresh parsley is more flavorful than dry parsley, but dried herbs will keep for a while and can be a garnish for any dish.
3. 3. Freeze: Cut up the herbs and place them in ice cube trays. Cover with neutral oil, such as light olive oil or canola oil. Freeze the herbs, and use the parsley cubes in any recipes that call for chopped parsley, such as sauces, soups, or stews. You can also freeze them whole: place them in a freezer bag and keep them in a safe place in your freezer so the herbs don’t get crushed.

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