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How to Freeze Parsley for Year Round Enjoyment

November 20, 2015 By: Anna16 Comments

How to freeze parsley

How many times have you bought parsley and it eventually spoils since you only needed a little?  Been there and done that.  I started to grow my own but unfortunately, parsley doesn’t overwinter in my gardening zone.  So, I decide to freeze the parsley so  every time a recipe calls for fresh parsley, I am covered.  It is so simply.  Learn how you can have fresh parsley year round.

how to freeze parsley

Usually around the end of October my parsley gets a good hair cut. (I am in gardening zone 6.)   It normally doesn’t die until December when really cold weather sets in so I could conceivably give it another hair cut then.

***Remember, you don’t have to be a gardener to use this method.  Anyone who buys fresh parsley at a farmer’s market or grocery store can use this method.***

How to Freeze Parsley

how to freeze parsley

  1.  Take two plastic freezer bags.  I grab my used ones.  Or you can cut the stems and create a log with one bag.  I am a waste not type of girl so I create “bouquets.”
  2. Twist the freezer bags around the top and bottom of the bags.
  3. Secure the middle with a rubber band and put your bouquet in the freezer.

I normally make 2 bouquets for the winter.  The rest of the parsley is dehydrated and stored in glass containers.

Any time a recipe calls for parsley, simply take out your bouquet and cut off what you need.  If you want to include some of the stems, cut some from the top and some from the bottom.

Then wrap it back up and store.

It is that simple.

If you want to avoid using plastic, you can store the parsley as follows

  • Add parsley to ice trays and add water.  Store the ice cubes in a container.
  • Pack them tightly in a glass jar.  (I store my basil this way.)
  • Or store it tightly in an air tight container.

Want more food waste-free ideas?

  • 7 Ways to Re-use Egg Shells
  • How to Re-Use Your Vegetable Peels
  • How to Use Your Orange Peels

Join the Conversation:

How do you store parsley?

Disclaimer:  There may be affiliate links in the post.  You will never pay more for buying from those links.  Thanks for your loyalty.

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About Anna

Anna Hackman is the editor of Green Talk, and owner of The Naked Botanical and a avid (okay obsessed) gardener. She also loves video and podcasting and hosts Green Talk TV and Green Talk Radio. Her most important role is being a mother of four boys.

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Comments

  1. 1

    Kathleen says

    November 21, 2015 at 5:29 pm

    I chopped up my fresh herbs… sometime combine (for Italian or Mexican or single herbs.. in ice cube trays the pour Olive Oil to cover and then freeze.. when frozen pop out and bag.. so in my freezer I zip lock full of basil cubes, rosemary, sage, thyme, + and combine for Italian cooking.. just those them into the sauce.

    Reply
    • 2

      Anna@Green Talk says

      November 23, 2015 at 6:44 pm

      Kathleen, good idea. Anna

      Reply
  2. 3

    homebody says

    November 23, 2015 at 10:33 am

    Umm… is there a reason for needing *two* freezer bags for this? I put a large bunch, stems and all, into one gallon size bag, squeezed the air out, and tossed it in the freezer. Because the stems are long, the ‘bouquet’ had to be curved into a semi-circle to fit in the bag, but that doesn’t hurt the parsley.
    When I need some, I open the bag, break off what I want, then re-seal the bag and toss it back in the freezer.

    Reply
    • 4

      Anna@Green Talk says

      November 23, 2015 at 6:44 pm

      Homebody, you are right. You really don’t need 2 bags. Anna

      Reply
  3. 5

    Lindsay says

    November 23, 2015 at 3:59 pm

    Anna, does this technique work for cilantro too? I find the bundles are too big at the grocery store and I’d love to freeze some and use it in the future. Thanks in advance!

    Reply
    • 6

      Anna@Green Talk says

      November 23, 2015 at 6:44 pm

      Yep, Lindsay. Chives too.

      Reply
  4. 7

    Green Bean says

    November 23, 2015 at 5:25 pm

    Okay, this is totally genius! I would bet that it would work with cilantro as well. Now that is an herb that I never seem to have on hand when I need it. Pinning.

    Reply
    • 8

      Anna@Green Talk says

      November 23, 2015 at 6:43 pm

      Green Bean, it would absolutely work for cilantro.

      Reply
  5. 9

    Betsy (Eco-novice) says

    November 23, 2015 at 8:18 pm

    Wow, so simple! I can buy parsley nearly year round at my No. Ca. farmers markets, but I sometimes run out during the week and this seems like a really easy way to always have some around. May have to try for cilantro too. Pinning!

    Reply
  6. 10

    Annette Tracy says

    November 24, 2015 at 2:43 am

    I just recently got the “Herb Freezing Tray” from Pampered Chef so that I can conveniently store herbs like Cilantro in my freezer. I saw it recently for $.99 and it was so fresh!

    Reply
  7. 11

    Sara says

    November 24, 2015 at 3:48 am

    Love this idea. Our herbs are always going bad too quickly

    Reply
  8. 12

    linda spiker says

    November 24, 2015 at 12:42 pm

    So good to know. Thank you. I always gave mine away because I didn’t know you could freeze it!

    Reply
  9. 13

    Lindsey Dietz says

    November 24, 2015 at 1:12 pm

    Now I’m sad that I let my parsley freeze!

    Reply
  10. 14

    Megan stevens says

    November 24, 2015 at 2:34 pm

    Cool! Great to know! Thanks, Anna. I LOVE parsley!

    Reply
  11. 15

    emily @ recipes to nourish says

    November 24, 2015 at 3:09 pm

    Great idea! I love parsley, especially flat leaf.

    Reply
  12. 16

    Raia says

    November 29, 2015 at 11:26 pm

    Great tip! Thanks so much for sharing them with us at Savoring Saturdays, Anna. 🙂 Hope you had a wonderful Thanksgiving and hope to see you back at the party this weekend!

    Reply

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