How to Freeze Parsley
Freezing parsley is an excellent way to preserve it to enjoy all winter long. Learn how to freeze parsley 3 easy ways with this step-by-step guide!
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.
Tried this recipe?Let us know how it was!