How to Store Parsley So It Stays Fresh for Longer

Parsley is a delicate, tender herb with a shorter lifespan than other herbs. However, there is a proper way to store parsley so it lasts longer and maintains its fresh, earthy flavor. At the grocery store, parsley is often sold in bundles in the open refrigerator case, where the herbs are regularly misted. You might also find it in sealed plastic bags or clamshell packages. When you bring parsley home, its storage requirements are slightly different. Follow this guide on storing the herb, with expert input from a food scientist and chef-instructors.

How to Store Parsley

After washing and drying it, there are two tried-and-true methods for storing parsley.

In a Jar With Water

Delicate herbs, including parsley, can be stored in a jar with water like a bouquet of flowers. This prevents wilting because the cut stems pull water via water channels called xylem, explains Bryan Quoc Le, Ph.D., food scientist, food consultant, and author of 150 Food Science Questions Answered. "This water consequently moves to the leaves, keeping them hydrated and extending the shelf-life of the herb," explains Le.

Here's how to store parsley in a jar:

1. Fill a jar with about 1 inch of water.
2. Add the parsley to the jar, making sure the stems are submerged in the water but the leaves are not in the water.
3. Place the jar in the refrigerator. Change the water every 2 or 3 days.

How long it lasts: When stored this way, parsley can stay fresh for five to seven days.

In a Bag

Another option is to wrap parsley in a damp paper towel, then place it in a plastic bag or airtight container. You can also use a clean dish cloth, per Emilie Symons, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in Los Angeles. The damp towel or cloth will balance the moisture in the parsley leaves, keeping them fresh.

Follow these steps, as explained by Angela Komis, chef instructor of culinary arts at Auguste Escoffier School of Culinary Arts: 

1. Lightly dampen a paper towel, squeezing out the excess water.
2. Loosely roll the parsley in the paper towel.
3. Place the wrapped parsley in a resealable plastic bag or an airtight container.
4. Store the parsley in the refrigerator.

It's important to lightly dampen the paper towel, just enough to maintain moisture. "If the paper towel is too wet, [it] can cause mold growth," says Komis. If it's too dry, it can lead to wilting. 

Additionally, "to get the full life out of your parsley, you should change or re-dampen the paper towel about every two days," says Komis. While you're at it, remove any yellowing leaves or slimy portions so the parsley stays fresh.

How long it lasts: "Fresh parsley can last seven to 10 days when stored this way," says Komis.

Can You Freeze Parsley?

It is possible to freeze parsley for long-term storage. However, you'll want to avoid placing it right into a freezer bag or on a sheet pan. Doing so will expose the parsley to oxygen in the freezer, thereby oxidizing and decreasing flavor compounds, shares Le. Also note that frozen parsley, once thawed, will become wilted and slimy. 

The best way to freeze herbs like parsley is in oil or water. This will prevent freezer burn while also preserving the flavor compounds, says Le.

Here's how to freeze parsley, per Komis:

1. Finely chop the leaves and stems.
2. Add the parsley to ice cube trays, filling them about ¾ full with the herb.
3. Cover with olive oil, neutral-flavored oil, or water. Note that oil will retain more flavor.
4. Freeze until solid.
5. Remove the cubes and store them in an airtight container in the freezer.
   

"When preserving parsley in this way, you can use the cubes at the beginning or end of cooking, depending on what you're making," says Symons. For example, add a cube to a pot of minestrone at the end of the cooking process. Another option is to let a parsley oil cube thaw and use it in a salad dressing, she says. She notes that you can add cubes directly to dishes, provided you give the dish enough time to heat and melt them.

How long it lasts: Parsley frozen in oil should be used within five to six months, advises Komis. For parsley frozen in water, use it within three to four months. Otherwise, the parsley can lose its flavor, become soft, and turn an unpleasant dark color, says Komis. 

How to Make Parsley Last Longer

Buy fresh parsley: For the longest-lasting parsley, start with the freshest bunch you can find. Look for parsley with vibrant green leaves, firm stems, and a fresh grassy smell, says Komis. Avoid bunches with wilting, yellowing, browning, or slimy leaves. Also, check where the bunch is secured with a tie or band, as it can become slimy in this area first, per Komis.

Wash and dry properly: It's best to wash herbs before storing them, as it will remove dirt and microbes that can encourage decay, says Le. "The important step, however, is to thoroughly dry the leaves to prevent the growth of mold and bacteria that can cause decay," he adds. To do this, pat the parsley with a clean paper towel or dishcloth. Do your best to be gentle to avoid damaging the leaves, notes Le.

Remove damaged leaves: Before storing parsley, remove wilted or damaged leaves. Not only do they look unappetizing, but they can spread bacteria and fungi that will encourage the breakdown of undamaged leaves, per Le. 

Keep away from ethylene-emitting produce: Parsley is sensitive to ethylene gas, which is released by fruits like apples, bananas, and avocados, says Komis. For a longer-lasting herb, store parsley away from these produce items.

Signs Parsley Has Gone Bad

According to Symons, parsley will start to turn yellow when it's on the way out. This means its natural green pigmentation is wearing off, and a compound called beta-carotene is coming through, she explains. Technically, parsley is still usable at this stage. But if it starts to get slimy, smells off, or the leaves start sticking together, then it's time to toss it.