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).

Another herb tip for basil!

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)

Yield: As much as needed

Prep Time: 10 minutes

Active Time: 5 minutes

Total Time: 15 minutes

Estimated Cost: $0

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.