John Myers
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If you want to preserve parsley, there are several options. While storage in the refrigerator only makes sense for a few days, the herb can be stored for months by freezing, drying, or pickling.
Preserve parsley: Freezing preserves the aroma
If you freeze parsley, the herb can be kept for at least six months. Here’s how to do it:
- Wash the parsley thoroughly and discard any mushy or brown leaves.
- Then pat the herb dry with kitchen paper.
- Pluck the leaves from the stems and chop them finely. This is particularly easy to do with a herb chopping knife. Thinner, non-woody stems can also be used.
- Place the parsley in a freezer bag or airtight container. An ice cube tray with a lid is ideal for freezing the herb in portions.
- Do not thaw the parsley before use, but add it to the food straight away from the freezer. Otherwise, the herb will become mushy.
Dry parsley: How to proceed
Parsley can also be kept for a long time by drying. Either let the herb air dry or dry in the oven. Alternatively, use a dehydrator.
- To ensure that the herb loses as little aroma as possible during the drying process, you should harvest the parsley in the morning when there is no more dew on the leaves.
- Do not wash the herb, just remove wilted or soft leaves.
- Tie the harvested shoots together in bunches to air dry them. Find a place that is dry, warm, and well ventilated. Direct sunlight should be avoided.
- Hang the bouquets upside down. As soon as the leaves rustle and the stems break easily after a few days, the herb is dry.
- If you don’t have that much time, line a baking sheet with parchment paper and arrange the parsley so that the stalks don’t overlap. At a maximum of 50 degrees, it takes about five hours for the herb to dry. Leave the oven door ajar to allow moisture to escape. A dehydrator is a suitable alternative to the oven.
- Store the dried herb in a dark and dry place in an airtight container. It is important that no moisture gets to the parsley, otherwise, mold will form.
- Since dried parsley quickly loses its aroma, you should use the herb within three months if possible.
Put parsley in oil: This is how the aromatic oil works
Herbs can generally be preserved in oil. An advantage of this method: the herbs give aroma to the oil, which you can use for cooking or in salads. In addition, the pickled herbs can be used separately for seasoning.
- Before pickling, wash the parsley thoroughly and remove any damaged or dried parts. Then dry the herb with kitchen paper.
- Take a sterilized jar and add the parsley. You can use the entire stem or just the leaves.
- Pour in the desired oil. Canola or sunflower oil is best. These varieties have a neutral flavor and the herbal aroma comes through better. It is important that the parsley is completely covered by the oil, otherwise, it will become moldy.
- Seal the jar airtight and store it in a cool, dark place. If you have worked hygienically, the oil will keep for up to six months.
- Important: Remove the parsley, do not put your finger in the oil but use a clean fork or sugar tongs.
- Alternatively, use sterilized tweezers. This way no bacteria can get into the oil. Pour more oil if the herbs are no longer completely covered.
