Hello, fellow food lovers! Welcome back to my kitchen, where we're continuing our mission to conquer food waste, one ingredient at a time. Today's spotlight shines on that vibrant, often oversized herb: parsley! We've all been there – buying a huge bunch only to have half of it wilt before you can use it all (unless, of course, you're whipping up tabouleh for a small army!). Well, fret no more! I've got two simple, game-changing methods to keep your parsley fresh and flavourful.
First things first, regardless of how you plan to store it, a good wash is essential. My go-to method? A quick soak in the sink filled with water, a splash of vinegar or a pinch of salt. Then, once it's clean, it's ready for its extended life!
For short-term freshness (7-10 days): This trick is perfect for keeping your parsley vibrant for immediate use. After washing, simply place the entire bunch, stems down, into a pint jar with a small amount of water, just enough to cover the stems. Loosely cover the top with a reusable bag or plastic wrap, and pop it in the fridge. It's like a mini vase for your herbs!
For long-term preservation (up to 3 months!): If you've got a really big bunch or know you won't use it quickly, freezing is your best friend. After washing your parsley, let it dry thoroughly in a colander. Once it's completely dry, finely chop it and transfer it into a reusable freezer bag. Store it in the freezer, ready to grab whenever you need a burst of freshness.
And here's a bonus tip: I use the exact same technique for fresh dill!
Ready to put your perfectly preserved herbs to good use? Find delicious recipe inspiration using parsley or dill right here!
I hope these tips help you reduce waste and enjoy your herbs to the fullest! Nat x
