How to Clean, Chop and Store Parsley

Parsley can last a long time if you prepare it well.

Adding fresh herbs to your dishes will make them more flavorful and distinctive. Adding a sprig of fresh parsley to a meal will lend an elegant appearance to almost any dish. Use the following steps to make preparing parsley fast and easy for cooking as well as storing the leftovers for maximum freshness.

Things You'll Need

• Parsley gathered with a rubber band
• Bowl of cold water
• Paper towels
• Chef's knife

Instructions

1. Clean a parsley bunch by placing in a bowl of cold water and swishing it. The dirt and grit will fall to the bottom of the bowl and away from the food; repeat if necessary.

2. Remove the parsley from the bowl. Shake off any excess water and pat it dry with a paper towel.

3. Set damp paper towels aside; these will be used to keep the parsley hydrated when you store the herb.

4. Grasp the base of the bunch and, using a chef's knife, shave off the leaves, working away from your body. Be sure to only take as much as you plan to use immediately as leaves are best stored on the stems.

5. Remove thicker stems and discard them. Gather leaves in a pile and slice them roughly. Be sure not to press too hard to avoid bruising parsley leaves as this will make the herb bitter.

6. For a finer chop, rock the knife back and forth. Continue until the parsley reaches your desired consistency.

7. Use damp paper towels to wrap and uncut your herbs and store them in a plastic bag; refrigerated, they'll keep for three to five days.

Tips & Warnings

• Leave on the rubber band to help keep the parsley together in a bunch

• Don't over-cut parsley because this can bruise the herb and cause it to become bitter.