How to Store Parsley So That It Doesn’t Get All Gross in Your Fridge

It’s the go-to garnish of the culinary world, but most recipes call for just a couple of sprigs, leaving you with an entire bunch of leaves just waiting to turn droopy and sad in the back of your fridge. Not anymore, you guys. Here, three genius methods for how to store parsley so that it’ll stay fresher longer. Bring on the tabbouleh.  

First, rinse your parsley to remove any dirt or soil. Then, shake off the excess moisture and wrap the herbs in a few paper towels. Place the parsley (with the paper towels) in a resealable bag. Finally, seal the bag and refrigerate it. This easy method should keep your parsley fresh for three to five days.

Rinse the herbs and trim off the bottoms of the stems. Place the parsley in a jar or glass filled with water so that an inch or two of the stems are submerged. Cover the jar loosely with a plastic bag (this will help keep the leaves humid while still allowing airflow). Store in the fridge. Change the water a couple times a week and trim the stems once a week. Using this method, your herb bouquet will stay fresh for one to two weeks. 

To store parsley for months, freeze it. Start off by rinsing and drying the herbs. Then, finely chop the parsley using a knife or a food processor. Add one or two tablespoons of vegetable or olive oil to make a puree. Spoon the mixture into ice-cube trays and transfer to the freezer. Use these frozen cubes of herb-infused oil to add instant flavor to soups, stews, sauces and more.