How to Freeze Parsley | 3 Easy Methods
Freezing parsley is an excellent way to preserve it to enjoy all winter long. Learn how to freeze parsley in 3 easy ways with this step-by-step guide!
Why Freeze Parsley?
Save money: Fresh herbs can be pretty pricey, and I rarely need a whole bunch of parsley. Freezing homegrown parsley is a great way to save money on groceries!
Preserve the harvest: It’s so rewarding to put up homegrown food during harvest season and enjoy it all year long.
Prevent food waste: Whether you have an abundance coming from the garden or you simply didn’t use the whole bunch of store-bought parsley, freezing will prevent the excess from going to the landfill (or the compost bin).
Easier than drying: Drying parsley is a great way to stock the spice cabinet, but freezing herbs is much easier if your goal is simply preserving summer’s bounty. Freezing takes only a couple minutes of active time, and you’ll have homegrown parsley stored for future use!
What You’ll Need
- Fresh parsley: You can use flat-leaf parsley or curly parsley! From the grocery store, farmer’s markets, or your very own herb garden.
- Sharp knife and cutting board
- Ice cube trays: Two of the freezing methods will require an ice cube tray! I recommend silicone, but plastic works just fine, too.
- Freezer-safe container: I use a Ziploc bag or a glass jar.
How to Freeze Parsley
Herb Ice Cubes
Step 1: Rinse the parsley under cool water and pat it dry. Remove the leaves from the parsley stems, then roughly chop the leaves.
Step 2: Pack the chopped parsley leaves into an ice cube tray.
Step 3: Pour water into each cell of the ice cube tray. Press your finger into each cell to press the parsley leaves under the water.
Step 4: Freeze the parsley cubes until solid, then pop them out of the ice cube tray. Immediately transfer to an airtight container and return to the freezer.
Whole Leaves
Step 1: Give the parsley a rinse under cool water, then dry it with paper towels, a tea towel, or a salad spinner. Chop the excess stems off.
Step 2: Pack the parsley stalks neatly into a freezer-safe bag, then squeeze all of the air out while sealing the top. Place into the freezer, keeping it flat.
In a Sauce
A great way to preserve parsley is by making it into a sauce and freezing the sauce! I do this every year with basil pesto and carrot top pesto, and it works wonderfully.
Parsley can be made into chimichurri, parsley pesto, or my favorite garden herb sauce.
Simply spoon the sauce into ice cube trays, freeze until solid, and then store the cubes in a freezer bag. Alternatively, you can freeze the sauce in small jars, so each is a single serving.
When you’re ready to eat it, take as many cubes as you’ll use out of the freezer and allow them to thaw at room temperature.
Helpful Tips
- Make sure you get as much air out of the bag as possible to prevent freezer burn.
- Rather than roughly chopping the parsley, you can run it through a food processor until it reaches your desired size.
- Parsley can also be frozen into oil if you wish. Simply follow the instructions for freezing herb cubes with water and substitute olive oil or avocado oil for the water.
- Frozen parsley is best used within a year. It is edible after that, but the flavor and color will start to degrade.
Using Frozen Parsley
Frozen parsley can be added to hot dishes straight from the freezer – no need to thaw it first.
Frozen herbs don’t have the same texture as fresh, so you probably won’t want to use your preserved parsley in salads or anything fresh. It will have the texture of cooked parsley once thawed, so frozen parsley is perfect for adding to cooked dishes!
Throw a cube of parsley (or a handful of leaves) in your favorite soups, spaghetti sauce, and rice dishes for a pop of garden-fresh flavor.
Frequently Asked Questions
How much fresh or frozen parsley do I use instead of dried?
The rule for using fresh herbs instead of dried is to aim for a ratio of 1:3. This means for every teaspoon of dried parsley, use 3 teaspoons of fresh parsley. The same goes for frozen parsley – use frozen parsley in the same quantity you would use fresh (though keep in mind it may be compacted, whereas fresh parsley takes up a lot more space).
Does frozen parsley have the same texture as fresh parsley?
No, freezing parsley does change the texture. Frozen and thawed parsley will have a soft texture, similar to cooked parsley. That’s why I recommend using it only in cooked dishes, not salads or cold dishes.
Related Tutorials
- How to Freeze Sage
- How to Freeze Mint
- Easy Mirepoix and How to Freeze It
- How to Freeze Poblano Peppers
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How to Freeze Parsley
Equipment
- Sharp knife and cutting board
- freezer-safe container a zip-top bag or a glass jar
- Ice cube tray
Ingredients
- Fresh parsley
Instructions
Herb Ice Cubes
- Rinse the parsley under cool water and pat it dry. Remove the leaves from the parsley stems, then roughly chop the leaves.
- Pack the chopped parsley leaves into an ice cube tray.
- Pour water into each cell of the ice cube tray. Press your finger into each cell to press the parsley leaves under the water.
- Freeze the parsley cubes until solid, then pop them out of the ice cube tray. Immediately transfer to a freezer-safe bag and return to the freezer.
Whole Leaves
- Give the parsley a rinse under cool water, then dry it with paper towels, a tea towel, or a salad spinner. Chop the excess stems off (any that aren't directly attached to the leaves).
- Pack the parsley stalks neatly into a freezer bag, then squeeze all of the air out while sealing the top. Place into the freezer, keeping it flat.
In a Sauce
- Prepare your favorite parsley-based sauce. I like chimichurri, parsley pesto, or fresh herb sauce.
- Pour the sauce into ice cube trays and freeze until solid. Transfer the cubes to an airtight container and return to the freezer promptly.
Notes
- Make sure you get as much air out of the bag as possible to prevent freezer burn.
- Rather than roughly chopping the parsley, you can run it through a food processor until it reaches your desired size.
- Parsley can also be frozen into oil if you wish. Simply follow the instructions for freezing herb cubes with water and substitute olive oil or avocado oil for the water.
- Frozen parsley is best used within a year. It is edible after that, but the flavor and color will start to degrade.
