You can dry parsley but it loses its flavour quite quickly, within a couple of months. For that reason, I like to freeze parsley. It holds its flavour much longer and is quick and easy to do.
Course: freezing, herbs
Keyword: freezing, herbs, parsley
Author: Getty Stewart
Ingredients
Fresh Parsley
Instructions
Wash freshly harvested or store bought parsley by swishing in a bowl of water. Remove any blemished or yellow leaves at this point.
Remove tough stems and spread the parsley leaves on a clean towel to dry for a couple of hours. By drying it really well before you chop it, your parsley won’t stick together in one big lump when you freeze it. This may not seem like a big deal now – but later you’ll appreciate having free flowing parsley rather than having to smash a big frozen lump of parsley with a hammer!
After all the surface moisture has dried, chop your parsley into your preferred size. I would not recommend using a food processor as that will make it too fine and potentially turn it into parsley puree.
Place chopped parsley into small freezer bags or freezer containers. If your parsley has a lot of moisture in it, you could sprinkle it on cookie sheets and freeze it before you place it in freezer bags so it doesn’t clump together.
Label your baggies and store in your freezer until next year’s parsley is ready to use.