Fresh herbs are a great way to dress up your meals. Parsley is an herb I love to keep on hand in my fridge because it makes for a simple and colorful garnish. It is an easy way to add to the presentation of recipes like pasta, casseroles, or soups, especially if they are brown or red because the green of the parsley looks so vibrant. With these simple steps, you can keep parsley in your refrigerator for two weeks.
Choosing Parsley
Choose a bunch of parsley that is bright green in color with perky leaves. Avoid parsley that looks wilted or with leaves that are turning brown. Fresh parsley should be firm and crisp. If the stems or leaves feel limp or mushy, the parsley is past its prime.
Types of Parsley
There are two main types of parsley: flat-leaf parsley and curly parsley. Curly parsley is what you see pictured here. In general it is believed that flat-leaf parsley has more flavor than curly parsley, leaving cooks to often pick flat-leaf to add to recipes and keeping curly parsley for decoration. These instructions for storing works for both.
How to Store Parsley
Step One: Wash the Parsley
Rinse it under cold water to remove any dirt and debris. Then place the parsley on a paper towel-lined plate to remove excess moisture.
Step Two: Cut the Ends
Trim just the rough ends of the stems using a sharp knife on a cutting board to get a nice crisp cut.
Step Three: Store the Parlsey
Place the parsley in a jar or drinking glass with a few inches of water (stems down in the water like a bouquet of flowers in a vase) and cover with a plastic bag. Store in the refrigerator for up to two weeks, changing the water every four to five days. Discard when the leaves start to wilt and/or turn brown. If you found these steps helpful, I’d love to know!
Top your favorite pasta like this Easy Shrimp Scampi or Baked Spaghetti. Adding it to this Easy Orzo Salad gives a great burst of fresh flavor. My grandmother loved using fresh parsley in her The Best Italian Meatballs. Fresh parsley is a great way to finish off pasta sauces like in my Marinara.
