• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Kitchen Hacks
  • Portfolio
  • About
    • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Kitchen Hacks
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Kitchen Hacks » Kitchen Hack 4 (How to Store Parsley and Other Fresh Herbs)

    Kitchen Hack 4 (How to Store Parsley and Other Fresh Herbs)

    Published: May 2, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A glass vase of fresh parsley.
    A glass vase of fresh parsley.

    Want to keep your parsley fresh and vibrant for days? Try this simple trick – place the stems in a glass of water, and keep the whole setup in the refrigerator. Your parsley will stay crisp and full of flavor, ready to add a pop of freshness to any dish!

    A before and after photo of fresh parsley.

    I love how parsley adds a pop of flavor to a savory dinner recipe, but I can only grow it during the summer and have to rely on the grocery for fresh parsley the rest of the time. It can look pretty droopy and only will last a couple of days in the refrigerator even if you wrap it in a wet paper towel.

    When my future son-in-law was here over Christmas, he introduced me to this fabulous way to keep parsley, and other fresh herbs, fresh for weeks.

    Fresh wilted parsley, tied in a bundle.
    Wilted parsley from the grocery.

    How to store fresh parsley

    Whether you have cut more than you need from your plant, or have brought a bunch home from the grocery, first rinse it and then treat it like you would a bouquet of flowers.

    Cut a little of the stems off the bottom, so that it can absorb water, and place the bunch in a glass of water or a vase. Just let the stems and not the leaves be immersed in the water. You can just leave it on your counter if your fridge is full and it will stay fresh for about 2 weeks. If you put it in the fridge it can stay fresh for almost 4 weeks.

    A vase of fresh parsley.

    Every couple of days, change out the water and snip the bottom of the stems. You’ll have fresh parsley for weeks and can make homemade ranch dressing anytime you want.

    This method works not only for parsley, but also for mint, dill and cilantro. If you are storing extra basil, you can not store it in the fridge, just keep it in a glass on the counter.

    Types of Parsley

    There are two types of parsley to choose from, curly and flat-leaf or Italian parsley. Curly is generally used for garnish and can have a slightly bitter taste. The flat-leaf parsley is commonly used for cooking and can really add a pop of flavor to a dish like roasted potato salad or it can be used as the star in a pesto pasta salad.

    Can You Freeze Parsley

    If you have extra parsley, you can easily freeze it to add to soups or to make pesto. Just clean, dry, and process it in a food processor with a little olive oil, then freeze in an ice cube tray or freezer bag for future use.

    Extend the Life of your Berries by 2 weeks!

    Plus 4 mind-blowing food hacks to save Time & Money.

      We respect your privacy. Unsubscribe at any time.

      How to Choose Fresh Parsley in the Grocery

      When choosing a bunch of fresh parsley, try to avoid any bunches that have yellow leaves or leaves that are slimy or black. It should also smell like parsley, if not, choose a different bunch.

      How to Cut Parsley From a Plant

      Parsley is easy to grow outdoors in the South, it takes almost no care, and is pretty tolerant of our hot summer weather. However, mine always die in the winter and I have to start from scratch each Spring. To get your plant to continue to produce leaves, cut the stems from the outside perimeter of the plant so the new growth in the middle can mature. Cut the stems where they come out of the dirt.

      Your plant needs to be trimmed, so grab some of the recipes below to try with your fresh parsley.

      10 Minute Creamy Buttermilk Ranch Dressing

      A jar of buttermilk ranch dressing with parsley in the background.
      10 Minute Creamy Buttermilk Ranch Dressing
      This DIY buttermilk ranch dressing is perfectly creamy with lots of tangy zip. Best of all, it takes just 10 minutes to whip up. It's perfect for green salads, or use it as a dipping sauce for snacks like cut veggies, chips or crackers. For best results, chill for 30 minutes before use. This dressing makes everything better!
      Get the Recipe

      Roasted Potato Salad

      A spoon full of roasted potato salad
      Roasted Potato Salad
      This warm Roasted Potato Salad is not only great for your next pot luck or cook out, but it's perfect with rotisserie chicken.  Not your Mom's potato salad, but possibly better.  
      Get the Recipe

      30 Minute Buttery Cheddar Bay Biscuits

      Cheddar bay biscuits stacked on a platter.
      30 Minute Buttery Cheddar Bay Biscuits
      This post will teach you how to make flaky, buttery cheddar bay biscuits. This homemade recipe for cheddar bay biscuits is inspired by Red Lobster’s popular biscuits. These soft and garlicky drop biscuits take just 30 minutes to make—and there’s no need for a rolling pin or biscuit cutter! You’ll be amazed at how little effort it takes to make these great fluffy biscuits.
      Get the Recipe

      Queso Chicken

      A baking dish of Queso Chicken
      Queso Chicken
      Baked Queso Chicken will be your new favorite week night meal! It’s not only QUICK and EASY, but delicious.  With just a few ingredients and a special tip, you will have moist and tender chicken on the table with almost no effort.
      Get the Recipe

      Creamy Chicken Spaghetti

      A plate of chicken spaghetti with slices of bread.
      Creamy Chicken Spaghetti
      Looking for a hearty and satisfying meal that's bursting with flavor? Look no further than chicken spaghetti! This delicious creamy baked chicken and mushroom pasta dish is a blend of tender, juicy chicken, perfectly cooked pasta, and a mouthwatering mushroom sauce that's rich and creamy.
      Get the Recipe

      Breakfast Sausage and Potato Casserole

      A sausage and potato breakfast casserole next to a coffee cup.
      Breakfast Sausage and Potato Casserole
      Create a heart warming breakfast casserole filled with tender potatoes and sausage. It's so simple to make and no canned soup is needed. Prep the night before and just pop it in the oven. It's always a crowd pleaser.
      Get the Recipe

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      A before and after shot of wilted and fresh parsley.

      How to Store Fresh Parsley

      Author: Barbara Curry
      Want to keep your parsley fresh and vibrant for days? Try this simple trick – place the stems in a glass of water, and keep the whole setup in the refrigerator. Your parsley will stay crisp and full of flavor, ready to add a pop of freshness to any dish!
      5 from 1 vote
      Print Pin

      Ingredients
       

      • 1 bunch Fresh Parsley
      Prevent your screen from going dark

      Instructions
       

      • Rinse the parsley and trim the ends.
      • Add enough water to a glass or jar so that the stems reach into the water without the leaves touching the water.
      • Store on the counter or in the fridge.
      Barbara’s Tips + Notes
      • Change the water in the glass every 3-4 days and trim the bottom of the stems to keep it fresh.
      • You can also spray the leaves with water every few days to make it last even longer.
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

      Explore Recipes

      Kitchen Hacks
      « Southern Honey Butter Biscuits

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

      More about me →

      Subscribe

      Brunch Favorites

      • A square serving of scalloped sweet poatoes.
        Scalloped Sweet Potatoes with Two Types of Potatoes
      • A brie and sausage casserole with a serving spoon.
        Overnight Sausage Casserole with Brie
      • A bowl of square biscuits.
        Old Fashioned Buttery 7 UP Biscuits
      • A group of muffins next to a cake stand of muffins.
        Mixed Berry Muffins with Streusel Topping

      Popular

      • Black bottom chocolate cupcakes on parchment paper.
        Chocolate Black Bottom Cupcakes with Cream Cheese
      • A slice of blueberry pie with whipped cream on a white plate.
        Recipe for Fresh Blueberry Pie That’s Not Runny
      • A baking dish of Queso Chicken
        Queso Chicken
      • Mini appetizers on a platter
        Mini Croque Monsieur

      Footer

      Footer

      ↑ back to top

      COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
      BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

      0 shares