A Chef’s Secret – How to Keep Parsley Fresh and Vibrant for Months - Page 2

Blanch the Parsley: To preserve the color and flavor, blanch the parsley by dipping it in boiling water for 15-20 seconds, then immediately transferring it to ice water to stop the cooking process.
Dry and Freeze: After blanching, dry the parsley thoroughly. Spread the leaves out on a baking sheet and freeze them for a few hours. Once frozen, transfer the parsley to a freezer-safe bag or container. This method keeps parsley fresh for several months.

Method 3: Herb Butter

Prepare Herb Butter: Chop the parsley finely and mix it with softened butter. Roll the herb butter into a log using parchment paper and freeze it. Slice off pieces as needed to add a burst of fresh parsley flavor to your dishes.

Method 4: Herb Ice Cubes

Freeze in Ice Cubes: Chop the parsley and place it in ice cube trays. Fill each compartment with water or olive oil and freeze. Once frozen, transfer the herb cubes to a freezer bag. These can be added directly to soups, stews, or sauces for a fresh parsley taste.