Keep parsley fresh for longer using fuss-free storage method every few days
Parsley is a delicate herb, and more often than not, it begins wilting soon after buying it. Luckily, there's a simple trick to keep it fresh for longer.
Alan Titchmarsh: How to lift herbs from the garden for winter
Herbs are essential to many delicious dishes, and can be particularly aromatic when stored fresh.
Parsley, specifically, will last longer if stored similarly to a bouquet of flowers, according to one expert.
Cindy Chou, RDN, chef, registered dietitian, and founder of Cancer Nutrition in a Bowl and The Sound of Cooking, detailed the best way to store parsley to keep it fresh for longer.
To begin, you'll require a clean, tall container, like a glass jar or a plastic takeaway box, Chou told Martha Stewart.
Fill each receptacle with an inch of chilled water and position the parsley vertically, ensuring the stems touch the water.
Read more: 'Genius' cheese-cutting method that promises 'even slices' every time
Next, lightly drape an inverted plastic bag over the leaves and fasten it with a rubber band around the bag's opening for security.
Alternatively, if your container allows, delicately fold down the leaves and seal with the lid.
To maintain freshness, Chou advises changing the water every two to three days.
You can also freeze parsley if you know it won’t be consumed right away, or you anticipate you will need some in the future.
Don't miss...
Rick Stein uses two must-have ingredients in his 'cheat's' dauphinoise potatoes [INSIGHT]
Cheese-themed festivities across England brave damp weather this May Day holiday [NEWS]
Keep bananas fresh for 18 days longer with ‘crazy’ but simple food storage tip [STORAGE]
For freezing parsley, the recommended method is to create herb ice cubes.
Begin by roughly mincing or slicing the leaves, then place them into ice cube trays.
Cover the leaves with neutral or olive oil. If dealing with larger quantities, use a food processor to pulse the leaves with your preferred cooking oil, as suggested by Chou.
Once frozen, transfer the herb cubes into a labeled and dated airtight freezer container, recommended Chou.
