How to store parsley
Parsley belongs to the category of greens with a long shelf life. There are several rules under which the leaves retain their freshness as much as possible. Parsley is salted, dried and frozen in the refrigerator. In all these cases, except for drying, the main taste characteristics of greens do not change.
Before you start storing parsley, it is recommended to rinse it. After washing, the parsley must be laid out on a dry towel or paper and until the moisture has completely evaporated. The greens should dry naturally.
You can store parsley in the refrigerator, freezer or in a cool dark place (in the latter case, basements or cellars are considered the best option, in an apartment such a temperature regime cannot be created).
Storage at room temperature
Shelf life: 1-2 weeks
Fresh parsley is stored for several weeks. This indicator depends on the degree of freshness of the leaves. If they start to fade or deteriorate, then the shelf life will be reduced. If the first signs of rotting appear on the parsley, then the spoiled leaves must be removed, it is undesirable to eat them.
Shelf life: 1-2 months
In the refrigerator, parsley should be placed in special compartments for herbs or on a shelf for storing fruits and vegetables. During storage, parsley must be wrapped in paper, parchment, thick paper or ordinary newspaper are suitable, and it is better not to use polyethylene for this purpose. You can also use containers, vacuum containers will increase the shelf life.
If the parsley is nevertheless stored in a plastic bag, then holes must be made in it beforehand (the greens must receive a sufficient amount of oxygen).
If you rinse the parsley, dry it and put it in a glass jar or container with a lid and fill it with sunflower oil, you can store it in the refrigerator for more than 2 months (the greens must be absolutely dry).
Shelf life: about 4-6 months
You can store parsley using the salting method. To do this, the chopped greens are placed in a glass jar, and each layer is sprinkled with coarse salt. The jar is closed with a lid and placed in the refrigerator. When pickling parsley, it is recommended to use exclusively coarse salt, fine salt can disrupt the taste of the greens and make it too salty.
It is important to take into account that you need to extract a certain amount of greens from the jar only with dry cutlery. If moisture gets in, mold will appear on the workpiece.
Shelf life: 6 months You can
freeze parsley in any form – in bunches, chopped. And in any container or plastic bag, you can also use containers, cling film, plastic bags.
Before freezing, the parsley must be clean and dry.
The cold does not affect the consistency and taste of the greens, so you can eat them in portions for 6 months. It is better, of course, not to use parsley at the very end of its shelf life, but to use it for dishes in the first months.
Do not defrost it the same way, and then freeze it again, it will lose its properties.
Shelf life: 12 months
Parsley is dried in a natural way on paper and in the open air, after washing and slicing. You can cut into any size that suits you, or small or large.
Parsley is also dried using the oven. The chopped greens are placed in the oven for 20 minutes at a temperature of at least 50 degrees. Dried parsley can be stored in containers, jars, or other containers in a dark, dry place.