How to Prep and Store Parsley (So It Stays Fresh All Week!)

Learn how to properly clean, chop, and keep parsley fresh all week long with this detailed tutorial. Use prepped parsley in your favorite recipes!

5 from 9 ratings

Prep Time 10

Total Time 10

Course Vegetables

Cuisine American

Servings cup

Calories 21 kcal

Trim off the bottom third of the stems. Separate the parsley into a loose bunch. Pick through and discard any wilted, damaged or yellow stems and leaves.
Put the leaves and tender stems in a large bowl of cold water. Swish the parsley around for a few seconds, then let sit 5 minutes to allow the dirt to settle to the bottom of the bowl.
Lift the parsley out of the bowl, leaving the debris behind. Place in a salad spinner and spin dry.
At this point, you can gather the the bunch of parsley into a bouquet, and put it in a cup of water. Keep it in the fridge or on the counter, picking what you need as you cook. Or you can put the washed parsley on a double layer of paper towels (or a clean kitchen towel). Pat the leaves gently, then roll the towel up with the parsley inside. Stick the rolled towel in a zippered plastic bag and refrigerate.
To chop the parsley. Set a damp paper towel under your cutting board to keep it from sliding around. Pile the parsley into a compact heap. Chop

Washed and dried parsley leaves will keep for a week, refrigerated. Store it wrapped in damp, rolled towels placed in a zippered plastic bag. Or stand the whole bunch (with the stems trimmed) in a cup or jar with some water in the bottom.
Chopped parsley will keep 2-3 days in the refrigerator, covered.
Dried parsley: Leave chopped parsley on a plate or shallow bowl at room temperature for a day or two. It will darken slightly in color and slightly dehydrate in texture.
Freezing: Chopped parsley can be frozen in a small, airtight container up to one month. It will lose its fresh green color, but can still be used in cooked dishes.

Calories: 21kcalCarbohydrates: 4gProtein: 2gFat: 0.5gSodium: 32mgFiber: 2gSugar: 0.5g