Parsley is one of the most widely used fresh herbs, essential to Middle Eastern, Mediterranean, and European cooking, but it wilts quickly if stored improperly. This method—treating parsley like a cut flower and storing it in the refrigerator with a loose cover—keeps the leaves crisp and flavorful for up to three weeks, far longer than the typical few days. The key is balancing moisture: enough to keep the stems hydrated, but not so much that the leaves rot.
Ingredients
- 1 bunch fresh parsley (about 1 cup / 30 g leaves and stems)
- Cold water (enough to fill a jar or glass 2 inches / 5 cm deep)
- 1 clean glass jar or tall cup (at least 6 inches / 15 cm tall)
- 1 plastic produce bag or a large, loose-fitting plastic bag
- 1 rubber band or string (optional, to secure the bag)
Instructions
- Fill a clean glass jar or tall cup with about 2 inches (5 cm) of cold water. The jar should be tall enough that the parsley stems can stand upright without bending.
- Take the bunch of parsley and trim the very bottom of the stems with a sharp knife or kitchen scissors—cut off about ½ inch (1.25 cm). This removes the dried, sealed ends and allows the stems to drink water.
- Place the parsley into the jar, stems down, leaves up. If the bunch is large, you can split it into two jars to avoid crowding.
- Loosely cover the leaves with a plastic produce bag. The bag should not be tight—just rest it over the top like a shower cap. You can secure it with a rubber band around the jar’s rim, but leave the bag loose enough that air can circulate.
- Place the jar in the refrigerator, preferably on a shelf near the back (not in the door, where temperatures fluctuate). The bag keeps the leaves from drying out, while the water keeps the stems hydrated.
- Change the water every 2 to 3 days. When you do, re-trim the stem ends by about ¼ inch (0.6 cm) each time to keep the water uptake efficient. Remove any yellow or slimy leaves immediately.
- Use the parsley as needed. It will stay crisp for up to 3 weeks. If leaves start to wilt, revive them by placing the whole bunch in a bowl of ice water for 10 minutes, then pat dry and return to the jar.
Tips
- Substitute for the jar: If you don’t have a tall jar, use a tall drinking glass or a clean mason jar. For smaller amounts, a short glass works, but you’ll need to trim the stems shorter to fit.
- Storage mistake to avoid: Do not wash parsley before storing. Excess moisture on the leaves promotes mold and rot. Wash only the amount you’re about to use, right before chopping.
- Alternative method: If you prefer to store parsley in a plastic bag in the crisper drawer, wrap the bunch in a slightly damp paper towel and place it in a zip-top bag with the air pressed out. This works for about 1 week, not as long as the jar method.
- Freezing option: For longer storage, chop parsley and freeze it in ice cube trays with water or olive oil. Frozen cubes are best for cooked dishes, not garnishes.
Serving Suggestions
Fresh parsley is a finishing herb—add it to dishes just before serving to preserve its bright, slightly peppery flavor. Sprinkle chopped parsley over roasted vegetables, grilled fish, or pasta. Stir it into tabbouleh, chimichurri, or gremolata. It also brightens soups, stews, and grain salads like quinoa or bulgur.
Variations
- Curly vs. flat-leaf: Curly parsley is milder and often used as a garnish; flat-leaf (Italian) parsley has a stronger flavor and is better for cooking. Both store well with this method.
- Dried parsley: If you have more than you can use, dry the leaves in a dehydrator or a low oven (150°F / 65°C) for 2–3 hours, then crumble and store in an airtight jar. Dried parsley has a much weaker flavor, so use about three times as much as fresh when substituting.
- Parsley oil: Blend fresh parsley leaves with olive oil and a pinch of salt, then strain for a vibrant green oil that drizzles over soups or grilled meat. Store in the refrigerator for up to 1 week.
Storage and Reheating
Stored properly in the refrigerator with the jar method, parsley will keep for up to 3 weeks. Change the water every 2–3 days and re-trim stems to extend freshness. Once cut, chopped parsley should be used within a few hours for best flavor. If you have leftover chopped parsley, wrap it in a damp paper towel and refrigerate in a sealed container for up to 1 day. Parsley is not reheated; it is added fresh to hot dishes at the end of cooking. For cooked dishes containing parsley, leftovers can be refrigerated for 3–4 days.
Frequently Asked Questions
How do I revive wilted parsley? Place the whole bunch, stems down, in a glass of cold water with a few ice cubes for 10–15 minutes. The leaves will crisp up. Pat dry and use immediately or return to the jar.
Can I store parsley at room temperature? Parsley is best refrigerated. At room temperature, it will wilt within a day, especially in a warm kitchen. If you plan to use it within a few hours, you can keep it in a glass of water on the counter, but refrigerate for longer storage.
Should I wash parsley before storing? No. Washing adds moisture that encourages mold. Wash only the amount you need right before use. If you must wash the whole bunch, dry it thoroughly with a salad spinner or paper towels before storing.
Can I freeze fresh parsley? Yes. Chop the leaves and freeze them in ice cube trays covered with water or olive oil. Once frozen, transfer the cubes to a freezer bag. Use them within 3 months for best flavor, adding directly to soups, sauces, or stews.
What is the difference between curly and flat-leaf parsley for storage? Both store equally well with the jar method. Curly parsley has slightly thicker leaves and may hold up a bit longer, but flat-leaf parsley has better flavor for cooking. Choose based on your recipe.
How do I know if parsley has gone bad? Bad parsley has yellow or brown leaves, a slimy texture, or a sour smell. Discard any slimy parts immediately, as they can spoil the rest. If the leaves are just wilted, they are still safe to eat after reviving.
Related
- Herb English Parsley: How to Use, Store & Cook
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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