How to store parsley and tender herbs so they stay fresh for weeks! This simple trick will save your fresh herbs from imminent brown mushy doom.
I generally have a black thumb when it comes to gardening, but I have this parsley plant at the moment which refuses to die. I noticed last fall, around the time when I permanently forgot to water the herb garden on my balcony, that while the basil, mint, and chives all shriveled into sad, delicate nothings the parsley seemed un-phased. So I spent the winter testing the impenetrable parsley, going months without giving it proper watering or love. But still, it prevails.
And so in honor of the little parsley that could, the next two weeks will be all about cooking with this zingy herb. But in case your parsley isn’t as unbreakable as mine, or if you bought a big bunch of it at the store and need to keep it fresh, today I’m sharing my favorite, ultra-effective way of storing parsley.
This method of how to store parsley keeps your greens fresh for so much longer than the usual method (the usual method being to throw them in a Ziploc bag and watch as they quickly turn from green to brown mush). And it works with most tender herbs, like cilantro and mint!
Recipes using fresh parsley
I love using parsley as a fresh garnish on just about any savory dish. Here are a few of my favorite parlsey-containing recipes!
- Bulgur Pomegranate Salad
- Chimichurri Orzo Salad
- Fresh Tomato Marinara
- Veggie Lettuce Wraps
- Rainbow Spring Rolls
- 1 bunch parsley or any tender herbs*
- Trim: Trim a little off the bottoms of the stems so they can take in more water.
- Water: Fill a jar or glass partially with water and set the parsley in so that an inch or two of the stems are submerged.
- Cover: Cover the jar of herbs loosely with a plastic bag.
- Store: Store in the fridge. Change the water when becomes cloudy (every few days). Herbs should stay fresh for 1 to 2 weeks.