Parsley: The Chef’s Secret to Keeping It Fresh for Months

Trim the stems slightly, just like fresh flowers.
Fill a glass or jar with about 1–2 inches of water.
Place the parsley stems in the jar, with the leaves above the rim.
Cover loosely with a plastic bag to prevent drying.
Store in the refrigerator, changing the water every 2–3 days.
Lifespan: Up to 3 weeks.
2. Freezing Parsley
Why It Works: Freezing preserves the flavor and nutrients while stopping spoilage.
How to Do It:
Wash and dry parsley thoroughly (use a salad spinner or pat with a paper towel).
Chop the parsley finely, if desired.
Spread on a baking sheet in a single layer and freeze for 1–2 hours.
Transfer the frozen parsley to an airtight container or freezer bag.
Label and store in the freezer.
Alternative: Freeze parsley in ice cube trays with water or olive oil for easy portioning.
Lifespan: Up to 6 months.
3. Drying Parsley
Why It Works: Removing moisture prevents spoilage and concentrates the flavor.
How to Do It:
Wash and pat dry parsley.
Tie the stems together and hang upside down in a warm, dry, and dark place for 1–2 weeks.
Once dry, crumble the leaves and store in an airtight container.
Alternative: Use a dehydrator for faster results.
Lifespan: Up to 1 year.