How to Prep, Cook and Store Parsley Properly

Parsley is a wonderfully versatile herb that brings a touch of freshness and elegance to your favorite dishes. This guide will provide all the information you need about preparing, cooking, and storing parsley to preserve its texture and maximize its flavor. Whether you’re a seasoned chef or a home cook, mastering parsley will elevate your culinary creations!

Understanding Parsley

Parsley (Petroselinum crispum) is a small herb with dark green leaves similar to coriander but larger and milder in flavor, particularly the flat-leaf variety, which is popular in Mediterranean cuisine. This low-calorie herb contains only 36 calories per 100 grams and is free of cholesterol and fat, making it rich in antioxidants, nutrients, minerals, and dietary fiber. 

Parsley’s roots, leaves, and seeds have health benefits. The leaves are often used in cooking and as a garnish. The essential oil from the seeds contains compounds like apiole and myristicin, which can help with water retention and stimulate the uterus. The diuretic effect of parsley is connected to its ability to help keep potassium in the body.

Health Benefits of Parsley

Parsley is a therapeutic herb known for its diverse pharmacological properties. It offers numerous health benefits, including:

1. Cancer Prevention
   Acts as an antioxidant.
2. Liver and Kidney Health
   Provides hepatoprotective and diuretic effects, benefiting the urinary tract.
3. Pain Relief
   Exhibits analgesic and spasmolytic properties, aiding in conditions like dysmenorrhea and amenorrhea.
4. Cardiovascular Support
   Demonstrates hypotensive and anti-platelet effects, potentially aiding in hypertension and heart disease.
5. Gastrointestinal Benefits
   Offers gastroprotective and purgative effects, supporting digestive health.
6. Immune Support
   Exhibits immunomodulatory and antimicrobial activities, helpful against infections like the flu and otitis.
7. Anti-inflammatory
   Provides anti-inflammatory and antioxidant effects, beneficial for various ailments, including hemorrhoids and skin conditions.

While parsley offers many benefits, pregnant individuals should exercise caution due to its potential abortive properties. Overall, this herb serves as a valuable therapeutic plant with a wide range of established health advantages.

Picking your Parsley

Fresh parsley is classified as a soft herb, while it is not as soft as basil or cilantro.

There are two types of parsley: curly parsley, which has tightly curled leaves, and Italian or flat-leaf parsley, which has flat leaves with notched edges.

Parsley is available year-round at most grocery stores, but it is in season from summer through autumn. Fresh parsley is relatively easy to grow and can be planted in a small kitchen garden or outdoors. It requires ample sun and water, as well as adequate drainage for its roots.

To pick the freshest bunch of parsley, look for bunches that are bright green, fragrant, and free of black or brown spots. The parsley should appear healthy, with no wilted leaves or stems and no mushy spots.

Flavor Profile of Parsley

Parsley is one of the most versatile herbs, with a clean, grassy taste and earthy and peppery notes. It has a vegetal and fresh scent similar to that of celery.

Parsley has a distinct, aromatic flavor characterized by a blend of freshness and a hint of bitterness, especially in the curly leaf variety, which is less fragrant than the Italian type. Its taste comes from essential oils, mainly myristicin and apiol, along with various compounds that create its complex flavor profile.

The plant’s aromatic qualities and flavor vary depending on the species and parts used, with the leaves being particularly fragrant. Overall, parsley adds a vibrant, herbal note to dishes.

Cleaning Fresh Parsley

Here’s how to easily and effectively clean parsley to get it ready for your delicious dishes:

1. Rinse: Place the parsley under cold running water to remove dirt and debris.
2. Soak: If necessary, soak the parsley in a bowl of cold water for a few minutes, then gently swish it around.
3. Dry: Shake off excess water or use a salad spinner to remove moisture.
4. Inspect: Check for any remaining dirt or damaged leaves and remove them.

Effective Ways to Store Fresh Parsley

To keep fresh parsley vibrant, wash and dry it thoroughly before sealing it in a plastic bag in the fridge. If you want to preserve it even longer, try freezing, air-drying, or dehydrating your parsley. Freezing is the best method for locking in its fresh flavor and nutrients.

Curly leaf parsley, in particular, retains its flavor well when frozen but loses crispness if thawed. Dried parsley is packed in brown paper bags for storage. 

“To keep my parsley fresh for as long as possible, I first trim the stems and remove any damaged leaves before placing it in a jar with about an inch of water. Then, I cover it loosely with a storage baggie secured by a rubber band. I store it in the refrigerator and change the water every few days and the parsley remains fresh and flavorful for at least two weeks.”

— Sara Nelson, Real Balanced

Methods for Storing Fresh Parsley

Glass Method:

• Submerge parsley stems in a glass partially filled with water.
• Transfer the glass to the refrigerator.

Damp Paper Towel Method:

• Wrap parsley in a damp paper towel.
• Place it in a plastic or resealable silicone bag.
• Store in the refrigerator for several days.

Drying Method:

• Oven Drying: Place parsley on a sheet tray in the oven at the lowest temperature until dried.
• Food Dehydrator: Use a dehydrator according to the manufacturer’s instructions.
• Microwave Drying: Place parsley leaves between two paper towels and microwave until dried and brittle.
• Once dried, crush the leaves by hand or with a mortar and pestle.
• Store in a jar or airtight container in a cool, dry place.

Freezing in Ice Cubes:

• Chop parsley leaves and stems.
• Fill ice cube tray compartments with chopped parsley and cover with water.
• Place the trays in the freezer.
• Use frozen parsley within four to six months; it’s great for soups, stews, and sauces.

Utilizing Fresh Parsley in Your Recipes

Culinarily, parsley shines in salads, sauces, and soups, allowing cooks to reduce salt usage effectively. You can brew both fresh and dried leaves into a nutritious tea packed with vitamins A and C and iron. Cooks favor flat-leaf parsley for its flavor in dishes, while curly parsley primarily serves as a garnish.

Parsley is used in a wide variety of dishes.  It adds a fresh flavor to finished meals, like pasta, and is commonly used as a garnish. Additionally, it can be blended into sauces, soups, and salads.

You can also use parsley to garnish beverages.

“Parsley is one of the best garnishes for a Bloody Mary. It looks elegant and adds a fragrant aroma as you take a sip, making the whole experience a feast for the senses.”

— Susannah Brinkley Henry, Feast + West

While hardy herbs like rosemary can handle higher temperatures and longer cooking times, it is best to add parsley near the end of your cooking time or in a preparation that requires no cooking.

“We love using parsley in almost every meal. It makes everything look and taste so much better. Even the kids love its taste. We sprinkle it on pasta, toss it in salads or use it as a decorative garnish to jazz up the taste and look of a meal.” 

— Tamara, Thriving in Parenting

Chefs use parsley worldwide, especially in European cuisines such as Italian and French, as well as Brazilian and Middle Eastern dishes.

When using fresh parsley, chop the leaves roughly or finely, or leave them whole for added texture. You can also chop the stems and add them to your dish; they provide great flavor despite their coarser texture.

Using the stems or just the leaves is purely a matter of personal preference. If you’re not fond of the texture of the stems, consider using them in blended dishes like chimichurri sauce.

Did you know???

Parsley repels insects, and its juice serves as an effective mosquito repellent. The essential oil finds its place in men’s fragrances, and you can use parsley leaves to treat dandruff on dark hair.

Thoughts and Highlights

Parsley, classified as a soft herb, should be carefully cleaned and stored. When selecting parsley, choose a fragrant bunch with bright green leaves, avoiding any that are brown, black, yellow, or wilting.

For storage, you can keep trimmed and cleaned parsley in a glass container in the refrigerator for up to two weeks. Alternatively, wrap it in a damp paper towel and place it in a plastic bag. Drying parsley allows for later use while freezing it in ice cubes enhances the flavor of soups, stews, and sauces.

To maximize flavor and texture, add fresh parsley near the end of cooking or use it as a garnish. Explore its use in dishes from various cuisines to appreciate its versatility.

A biennial herb from the carrot family (Apiaceae), parsley (Petroselinum crispum) has been cultivated worldwide for thousands of years. People widely use it for flavoring dishes, producing essential oils, and practicing traditional medicine. Key chemical constituents include apiole, myristicin, α-pinene, β-pinene, and elemicin, varying by species and cultivation practices.

Parsley is important across multiple industries, including food, cosmetics, and pharmaceuticals, with its by-products finding increasing applications.

Did you know???

Parsley is a versatile herb with a rich history in cooking and rituals. In Europe, people called it the “devil’s herb” because they believed it brought bad luck when planted on Fridays. They thought the seeds traveled to hell nine times before germinating. In ancient Greece, soldiers viewed it as a death omen linked to Persephone. Romans regarded it as magical, believing its seeds conferred supernatural powers. Additionally, transplanting parsley was considered unlucky, and locals associated it with misfortune.