First, Keep It Fresh
The key to using more parsley is making it last longer than a few days. The most effective method is treating it like a bouquet of fresh flowers. Trim the ends of the stems, place the bunch in a jar with an inch of water, and loosely cover the leaves
with a plastic bag. Stored this way in the refrigerator, parsley can stay vibrant for up to two weeks. Another popular technique involves gently washing and thoroughly drying the parsley, then wrapping it in a damp paper towel and placing it inside a sealed bag or container in the fridge. This prevents the leaves from drying out while protecting them from excess moisture.
Go Long: Your Freezer Is Your Friend
For long-term storage, freezing is an excellent option that preserves the herb's flavour. One of the best ways to do this is by chopping the parsley, packing it into ice cube trays, and covering it with either a little water or olive oil before freezing. These convenient cubes can be dropped directly into soups, stews, and sauces. Another method is to wash, dry, and chop the parsley, then freeze it in a single layer on a baking sheet before transferring it to a freezer bag. This 'flash freezing' keeps the pieces from clumping, so you can grab a pinch whenever you need it. You can even freeze the whole bunch by tightly packing it into a freezer bag, squeezing out all the air, and rolling it into a tight cylinder. When a recipe calls for parsley, you can simply slice off a piece from the frozen log.
Know Your Herb: Flat-Leaf vs. Curly
Not all parsley is created equal. The two most common varieties are flat-leaf (Italian) and curly parsley. Flat-leaf parsley has a more robust, peppery, and complex flavour, making it the preferred choice for cooking. Its flavour holds up well in hot dishes like sauces and stews. Curly parsley has a much milder, grassier taste and a pleasant, crisp texture. While often relegated to a garnish, its fresh crunch is fantastic in cold dishes like tabbouleh or potato salad where you want texture without an overpowering herbal flavour.
Recipe 1: Vibrant Chimichurri
If you have a large amount of flat-leaf parsley, making chimichurri is a must. This Argentinian sauce is a powerhouse of flavour that traditionally features parsley as its star ingredient. To make it, finely chop at least a cup of fresh parsley and combine it with minced garlic, dried oregano, red wine vinegar, and a pinch of red pepper flakes. Whisk in a generous amount of good-quality olive oil until the sauce is glossy and combined. Let it rest for at least 15-20 minutes to allow the flavours to meld. Chimichurri is famously served with grilled steak, but it's also incredible spooned over chicken, fish, roasted vegetables, or even mixed into rice.
Recipe 2: The Ultimate Tabbouleh
A traditional Lebanese tabbouleh is not a grain salad with some herbs; it's an herb salad with a little grain. This is where curly or flat-leaf parsley truly shines, with recipes often calling for two or three entire bunches. The dish consists of heaps of finely chopped parsley, a smaller amount of fresh mint, diced tomatoes, scallions, and a bit of soaked bulgur wheat. The dressing is a simple and bright mix of fresh lemon juice and extra-virgin olive oil. The key is to chop the parsley very finely and allow the salad to marinate for at least 30 minutes before serving so the flavours can fully come together.
Recipe 3: Parsley Pesto and Butters
Move over, basil. Parsley makes a wonderfully nutty and peppery pesto that is perfect for stirring through pasta, spreading on sandwiches, or dolloping onto roasted vegetables. Simply blend a large bunch of flat-leaf parsley with garlic, toasted nuts (like walnuts or almonds), Parmesan cheese, lemon juice, and olive oil until it reaches your desired consistency. Another great way to preserve parsley's flavour is by making a compound butter. Soften a stick of butter and mix in a generous amount of finely chopped parsley, minced garlic, and a pinch of salt. Roll it into a log using parchment paper, chill it until firm, and then slice off rounds to melt over steak, fish, or steamed vegetables.
