How to Freeze Fresh Parsley (Quick and Easy Tips)
How to freeze fresh parsley. Quick and easy tips to save your fresh parsley in the freezer so you can use it throughout the winter.
Do you ever freeze fresh parsley? I’m going to give you some quick and easy tips on how to freeze fresh parsley so that you can have a reserve when your plants bolt this summer.
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Since I’m in California, I have a lot of things growing year round. My two plants of parsley are going crazy right now, but instead of letting the older leaves turn yellow, I keep picking the leaves and freezing it. This ensures me that I won’t run out of parsley. I use it for my pasta sauces, soups and other cooked dishes (frozen parsley isn’t really useful in other dishes which call for the fresh version).
How to freeze fresh parsley.
Just wash the parsley leaves, and either spin them in a salad spinner and/or dry with paper towel.
Next, chop the parsley to your liking. I use a knife or mezzaluna type chopper (I don’t like mine chopped too finely).
Once you’ve chopped all the parsley (I leave off the thick part of the stems), put it in a container or freezer bag, and freeze.
How Long Does Parsley Last in the Freezer?
Now, whenever you want parsley, you can easily reach for your bag or container from the freezer. It comes out easily and is good if used within a few months. Easy, right? Now you know how to freeze fresh parsley!
How to Freeze Fresh Parsley (Quick and Easy Tips)
Quick and easy tips on freezing fresh parsley.
Materials
- Fresh parsley
Tools
- Mezzaluna chopper (or sharp knife)
- Cutting board
Instructions
- Just wash the parsley leaves, and either spin them in a salad spinner and/or dry with paper towel.
- Next, chop the parsley to your liking. I use a knife or mezzaluna type chopper (I don't like mine chopped too finely).
- Once you've chopped all the parsley (I leave off the thick part of the stems), put it in a container or freezer bag, and freeze.
Notes
Put a little wax paper on top of the parsley if there's any air in the container and/or if you plan on keeping it longer than a month or two.
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Hi Christine,
Regarding your soba noodles with chicken and peanut sauce. Would you do or add anything different if you omit the chicken? We’re getting away from meat lately.
Thanks,
Judy C.
Hi Judy, maybe you just want to add more of the other ingredients, but flavor wise, you won’t miss the chicken. It’s a super tasty dish! Enjoy! CC
Thanks for the tip, Christina. My parsley plant turned bionic last year and I should have frozen it like you recommend. In the end, it died suddenly so now I can go out and replace it with your tip in mind!
Cool!! Next time’s the charm!
:)
I love having herbs year round, too, Christina! Never thought about freezing parsley! What a great tip!
Yay! Glad you know now! :)
i have done this, but it gets water logged after taking out of freezer for use!
One of two things:
1. You’re not drying the parsley enough, or 2. It’s been in the freezer too long. The latter is the only time I’ve had this issue with some ice crystals forming on the parsley. You can put it in a paper towel to remove the moisture before using, but it really only matters if you’re putting it in oil. Soup or other liquids is fine.
Now that’s news we can use! You’re so lucky to live in a place where you can grow herbs all year round. Mine all die off during the winter, even if some (like thyme and marjoram) will grow back.
I envy where you live because you are half way to Europe, compared to me! However, I don’t think I could ever live in a cold climate again. There are so many benefits to the So Cal climate, I can’t even begin to list them, but yes, the things we can grow is definitely on that list! :)
I would guess this works with dill and mint leaves too?
I would assume so, Carol, however I’ve not done so with these herbs. I know it does work with basil, though.
Thanks for the reminder to freeze herbs.
I am assuming this would work well with cilantro. ;)
Ummm, I suppose so! haha! You know me too well, Cathy! :)
Nice idea. But, if you want to have fresh parsley on hand , wash a bunch of parsley well, then cut the parsley off from the stem ends to fit into a 1 quart jar or plastic container, stems at the bottom, (Just like flowers in a vase.) Add about 3/4 inch water or enough to ensure all the stems are in the water. Try not to get the parsley leaves below the water level. Cover tightly and refrigerate. To use, just pluck the parsley out of the container and use fresh. You may want to change the bottom water weekly.
Thanks, Juley. I already did that post years ago, but I should actually add it to this one! https://christinascucina.com/2012/03/buona-idea-good-idea.html Thanks for the reminder! CC
Hello Christina,
Thanks for your frozen parsley information. That’s how I’ve been doing it, so guess i got that right.
Have to compliment your Buratta and Prosciutto Focaccia. Oh my, so delicious its hard to stop munching on it. !! the Parma Prosciutto is as always out of this world. Such a treat. Thank you so much.
Have a wonderful day.
Pipi
That’s good to hear, Pipi!
I’m so glad you like the Buratta and Prosciutto focaccia, too! Thanks for letting me know! :)