Save Leftover Parsley by Drying or Freezing
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| Curly-leaf and Italian flat-leaf parsley |
Save Your Leftover Parsley
If you have leftover parsley or a fresh harvest from your garden, don't leave any of it to wilt in your vegetable drawer. There are easy ways to preserve parsley by freezing or drying. Once preserved, parsley will last six months or so in the freezer and a year or more when dried, jarred and placed in a cool, dark cupboard.
This really is a simple task that will reduce food waste by saving parsley for long-term storage. If you've gasped at grocery store prices for dried herbs, you'll agree that making the most your fresh parsley via drying or freezing saves money.
Tip: These recommendations are for preserving parsley, but they will also work for other herbs. If you're interested, please review the suggested list at the bottom of this article.
Save Leftover Parsley or Garden Parsley by Drying
There are five ways to dry parsley, and they're all straightforward. Each one does a decent job of preserving flavor, although bundle drying typically retains the most nutritional value but takes the longest to dry completely.
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| Dry Parsley in bundles |
How to Air Drying Parsley in Bundles
- Rinse parsley and remove all brown leaves and any pests you find.
- Pat dry with a soft cloth or paper towel.
- Tie 4-8 parsley stems together into bunches with a rubber band. You can use string, but a rubber band is a better choice. It will tighten as the stems lose moisture and shrink, eliminating any dropped stems.
- Hang bunches upside down in a shady, dry and well-ventilated spot.
- Leave the batch to dry completely. You’ll know they’re done when the leaves shatter when pinched. This can take from ten days to two weeks depending on the temperature and ambient humidity.
- Once dried, strip the leaves from the stems. Discard the stems and place the leaves in an airtight jar or other container in a cool, dark spot.
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| Dry parsley in a dehydrator |
How to Dry Parsley in a Dehydrator
- Rinse parsley and remove all brown leaves and any pests you find.
- Pat dry with a soft cloth or paper towel.
- Strip the leaves from the central stems. Discard the stems and place the leaves on dehydrator racks or trays.
- Process the leaves for 10 to 24 hours or until brittle. Ideally, the temperature should be around 95°F. If your dehydrator doesn’t have a temperature controller, check the parsley batch every few hours. Rotate trays as needed.
- Store dried parsley leaves in an airtight jar or other container in a cool, dark location.
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| Dry parsley in the oven |
How to Dry Parsley in the Oven
- Rinse parsley and remove all brown leaves and any pests you find.
- Pat dry with a soft cloth or paper towel.
- Spread the leaves in a single layer on a parchment paper-lined baking sheet.
- Dry in an oven on warm (around 160°F) for about 90 minutes to two hours. If your oven doesn’t have a warm setting, use the lowest setting, crack the door, and use the oven rack that's farthest from the heat source.
- Check every half hour, turning the cookie sheet to ensure even heating. When dry, the leaves should crumble easily.
- Store dried parsley leaves in an airtight jar or other container in a cool, dark spot.
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| Dry parsley in the Microwave |
How to Dry Parsley in the Microwave
- Rinse parsley and remove all brown leaves and any pests you find.
- Pat dry with a soft cloth or paper towel.
- Strip parsley leaves from four or five stems and place leaves in a single layer on the dry paper towel in your microwave. Place another paper towel on top.
- Microwave for 10 seconds on medium. Let the steam dissipate from the microwave for a few seconds and repeat the process until the parsley leaves are brittle. If it looks as though a medium microwave setting is too high or low, adjust the power accordingly.
- Store dried parsley leaves in an airtight jar or other container in a cool, dark spot.
How to Dry Parsley in an Air Fryer
- Rinse parsley and remove all brown leaves and any pests you find.
- Pat dry with a soft cloth or paper towel.
- Strip parsley leaves from four or five stems and place leaves in a single layer in the air fryer basket.
- Heat leaves at 270℉ for 7 minutes and test. Repeat the process for 2 minutes if leaves are still soft. If leaves are close to done after 7 minutes, remove them to finish drying on a paper towel overnight.
- Store dried parsley leaves in an airtight jar or other container in a cool, dark spot.
Save Leftover Parsley by Freezing It
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| Freeze parsley and ice cubes |
How to Freeze Parsley in Ice Cube Trays
- Rinse parsley and remove all brown leaves and any pests you find.
- Strip the parsley leaves from the stems and chop as preferred.
- Partially fill ice cube trays with water, add parsley and then top off with additional water.
- Place the tray in your freezer. The ice cubes should freeze completely in 3 to 4 hours.
- For more efficient long-term storage and use, transfer the parsley ice cubes to a freezer bag. Remove as much excess air from the bag as possible before sealing.
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| Freeze parsley in oil |
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| Freeze bunches of parsley in bags |
How to Freeze Parsley in Bunches
You can also freeze parsley in bulk bunches. Here’s how:
- Rinse parsley sprigs and remove all brown leaves and any pests you find.
- Pat to remove excess moisture.
- Fold bunches loosely into freezer bags.
- Remove as much excess air from the bags as possible before sealing.
Common herbs that can be frozen or dried using the instructions above:
- Basil
- Chervil
- Cilantro
- Chives
- Dill
- Marjoram
- Sage
- Tarragon
- Thyme
Notes and Suggestions for Saving Parsley - Parsley Storage
Freezing is the most effective way to preserve parsley’s color and nutritional value.
For long-term storage, add a desiccant packet to dried parsley containers. In lieu of a desiccant, you can use dry rice wrapped in cheesecloth.
Frozen parsley will not “firm up” when defrosted. Prefer fresh parsley as a decorative garnish.
When drying or freezing any herbs, it’s a good idea to date the containers for future reference.
Parsley Fast Facts
Botanical Name: Petroselinum crispum
Life Cycle: Biennial (often grown as an annual)
Hardiness Zones: 5-11 (USDA) Hardiness Zone Map
Sowing Recommendations: Direct sow outdoors 2 to 4 weeks before the last frost date in spring, or start seeds indoors 6 to 8 weeks before the last frost.
Days to Germination: 14 to 21 days
Soil Requirements: Well-drained, fertile soil with a neutral pH of 6.5 to 7.0
Moisture and Humidity Needs: Prefers consistent moisture. Does well in moderate humidity.
Light Requirements: Full sun (preferred) to partial shade.
Spacing: 6 to 8 inches between plants
Days to Maturity: 50 to 60 days (for flat-leaf parsley) and 80 to 90 days (for curly parsley)
Height at Maturity: 8 to 12 inches
Pests and Diseases: Aphids, leaf miners, powdery mildew
Uses and Benefits: Parsley has a peppery flavor. It's a good source of vitamins A, C, and K.
Other Factors: In cooler climates, parsley takes longer to flower and go to seed. You can harvest parsley leaves throughout the growing season. To encourage new growth, pinch back flowering buds.
Frequently Asked Questions About Saving Parsley (FAQs)
What is the best way to preserve parsley?
Both freezing and drying have advantages. Freezing retains parsley’s color and food value, while drying can be a more convenient choice. Since both are relatively easy, split your parsley bounty and use both freezing and drying methods. That will give you the greatest flexibility in how you use this popular herb over time.
Does stored parsley expire?
When properly stored, parsley does not “go bad,” but it will lose flavor, color and nutritional value over time.
How long does fresh parsley last?
Fresh parsley typically lasts a week to 10 days in the refrigerator.
How can you keep fresh parsley longer?
To extend its useful life, pat fresh parsley dry, trim a half-inch off the stems, and place the sprigs in a loose bunch. Submerge the stems in a glass to which you’ve added an inch or two of water. Cover the glass loosely with plastic and store it in your fridge. You can also use a dedicated herb minder.
Which is better for cooking, flat-leaf parsley or curly-leaf parsley?
Although both impart parsley flavor and can be used in cooking, Italian flat-leaf parsley is typically considered more flavorful and is usually preferred as a culinary herb. Curly-leaf parsley is more popular as a garnish. Freezing and drying Instructions are the same for both.
How do you convert parsley from fresh to dried or dried to fresh in recipes?
If a recipe calls for 1 tablespoon of fresh parsley, the dry equivalent would be 1 -1/2 teaspoons, and vice versa.
What is French parsley?
French parsley isn't really parsley, but it is a close cousin in the Apiaceae plant family. It's the common name for chervil (Anthriscus cerefolium), a delicate and flavorful herb used in French cooking. Parsley and chervil can be substituted for one another.
Is parsley an annual or a perennial?
Surprisingly, neither. Parsley has a two year life cycle which makes it a biennial plant. Parsley grows lush leaves the first year, dies back in winter and then grows back the second spring to set seed. That second year, it produces very few leaves because most of its energy goes into flowering. As a result, parsley is typically treated as an annual.
How long does it take to grow parsley?
Parsley can take up to 90 days to grow to maturity, but gardeners can often shorten that time somewhat by soaking the seeds in warm water before planting.
When should parsley be added during the cooking process?
In soup stews and other hot dishes, add parsley toward the end of the cooking process to preserve its flavor, color and texture. When contraindicated, follow the recipe instructions.
How much parsley can you harvest from a plant at a time?
As a rule, avoid harvesting parsley from a plant until it is 6" to 8" high. When you do harvest, don't remove more than one-third of the plant at a time, and wait for the plant to regrow at least that much or more before harvesting again.
Does parsley have any nutritional value?
Yes! This little herb contains significant or rich amounts of vitamins K, A, C, and folate, as well as calcium, potassium, iron, and magnesium.
How much parsley does an average person eat in a year?
An average person will consume about 32 cups worth of parsley in a year!
How much parsley should a person eat for better nutrition?
Consider adding 1 to 1/1/2 tablespoons of fresh parsley (2 teaspoons dried) to your daily diet.
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| Don't forget to dry your garden parsley, too. |