How to Store Fresh Parsley

Fresh parsley is a great way to brighten up your meals. There are multiple ways that you can store parsley to get many weeks of use out of it. Many people have personal preferences, so it is up to you to find the method that works best for you. Keep your fresh parsley close to moisture. Fresh herbs go bad the more they dry out, so keeping them in or around water helps them last longer.

Things You'll Need

• Parsley
• Jar
• Plastic bag
• Paper towels

Instructions

1. Store your fresh parsley like you would fresh flowers, by cutting off the ends of the stems and putting them in a glass or jar of water. Then, cover the parsley in the water with a plastic bag and store either at room temperature or in the refrigerator. This constant moisture will keep the parsley fresh much longer than if kept out in the open.

2. Place the parsley bunch in a plastic bag with a sprinkle of water. Store it in the crisper of your refrigerator. The added moisture will prolong the life of the parsley by not letting it dry out. The taste of the parsley will be better the longer it stays moist.

3. Wrap the fresh bunch in a damp paper towel. The paper towel doesn't need to be soaking wet, just slightly moist. If wrapped in a damp paper towel, you don't need to store the parsley in plastic. You can simply place it in the crisper of your refrigerator. Check the paper towel occasionally to make sure it's still providing the moisture the fresh parsley needs.

4. Make sure to check for signs of wilting. The sooner you detect your fresh parsley is losing moisture, the better you'll be able to revive it and enjoy the fresh flavor longer. If your parsley has begun to wilt, you can help revive it by cutting a small portion off of the stems and soaking them in cold water. Store it in the refrigerator with the stems still in the water.

Tips & Warnings

• If storing in a jar or bowl of water, change the water every few days.

• If storing in a paper towel, re-moisten or change the paper towel before it dries out.

Resources

• Read this Article in Spanish