How Can I Freeze Parsley?

To freeze parsley, first, wash it and then dry it. Now use a frost-proof container that can be closed well. Freezer bags are just as suitable for this as cotton bags, screwable glasses or a stainless steel box. With the latter, you also make a valuable contribution to sustainability by freezing without plastic. Put the fresh parsley in there and store everything in the freezer. It is also practical to portion the herb. To do this, chop it finely and then put it in ice cube trays that you fill up with a little water. This is how you can preserve parsley so that you can add it directly to the food when you need it. Once in the freezer, parsley will keep for several months – as long as you maintain the cold chain at all times. To ensure this, you can also take just a few crumbs out of the freezer bag. Basically, you don’t have to thaw frozen parsley before using it. However, it is best to use the fresh version for our parsley salad.

Parsley: freeze instead of drying

To make the herb last longer, you can dry or freeze parsley. However, the spicy aroma is more intensely preserved in variant number two – this applies to both flat and curly parsley, which is a little less spicy anyway. By drying, on the other hand, both varieties not only lose many aromatic substances, but also many other nutrients. The effect is not quite as clear, but still noticeable if you freeze parsley in ice cube molds (filled with water). Accordingly, portioning in this way is only worthwhile if you want to freeze parsley for a few weeks rather than several months. You can also put the herb in a small bunch in a freezer bag or another container suitable for the freezer compartment. Stored like this, you can also use it for our parsley pesto recipe. You basically use the herb as an alternative to basil. There are also parmesan, garlic, lemon, and pine nuts. The pesto is refined with confit tomatoes.