How to store parsley? How and where to store parsley for a long time

Is it possible to save parsley for the whole winter?

Yes, you can store any herbs such as basil, dill or parsley all winter.

The main thing is not to forget the greens at home on the table or put them in the refrigerator for a long time, otherwise they will turn into a liquid pulp or turn yellow. I have a small plot at the dacha, in the fall I dig up the root of parsley, at home I plant it in a flower pot, in the fall an arrow stretches out on which the seeds ripen.

If you want to plant parsley at home, see how I grew it from seeds. I always have fresh herbs on hand in my kitchen.

How to store dried parsley

Many people do not know how to preserve dried parsley. These are simple options. Can be used: ovens, open air.

• In the first case, place the roots and greens separately on baking sheets, having previously cut them. Place in a preheated oven at 55 to 65 degrees. Do not forget about air circulation, so you can open the cabinet slightly and be sure to periodically stir the plants until they dry completely.
• Can be dried outside. Find a place out of direct sunlight. Chop the greens and place in a thin layer. Do not remove until all moisture has evaporated. After drying, parsley should be kept in sealed bags. Store where there is no humidity.
• If there are ventilated utility rooms, tie the greens in bunches and hang them. After drying, you can grind the roots using a coffee grinder.

Storage requirements

In winter, everyone wants to add some variety to their diet, add some greens to their soup or salad. Parsley will come to the rescue; the spice is rich in micro and micro minerals, organic acids and vitamins. To preserve greens in winter, you need to ensure a minimum temperature of no more than + 2 degrees or prepare them with a preservative, salt or vinegar. Dear readers, I offer methods that have been tested by time and my experience.

So, how to store parsley in winter:

In a refrigerator

1. I wash and sterilize the jar in the oven for 5-10 minutes, the screw cap in boiling water.
2. I tear off the leaves of the greens, put them in a jar, close the lid well and put them in the refrigerator.
3. I store the aromatic seasoning in this form until the new year.

Author's note

Natalia Papanova

Blog author

Do not wash parsley in water; remaining moisture in a closed container provokes the process of rotting.

At room temperature

At a temperature of +12-18 degrees, green leaves quickly wither and lose vitamin C, as a result they acquire a straw color. Parsley does not last long indoors, maximum 1-2 days. To extend shelf life by 3 or 4 days, wrap the bunch in a damp cloth and place in a cool place or place in a container of water. My parsley stands with its roots, I just change the water periodically.

Long-term storage

For longer storage I use two methods: in the first case, salt as a preservative, in the second, vinegar.

Method one

1. First, I sort through the branches, remove them with yellowed leaves, wash them with water to remove dirt, and lay them out on a towel to remove excess moisture.
2. Then I chop the greens as finely as possible with a knife, put them in a bowl, add 3 tbsp. l. salt per 200 g of slices, mix well and leave for 30 minutes.
3. When the parsley releases its juice, I put it in sterilized jars, close it tightly with a plastic lid and put it in the refrigerator.

Author's note

Natalia Papanova

Blog author

Before using, be sure to rinse the parsley from salt in a colander or place in a bowl of water for 10 minutes.

Method two

1. To make the preparation, I cook the marinade, pour 1 liter of water into a container, when it boils, add 50 g of sugar and 50 g of salt and stir until dissolved, at the end add 200 ml of acetic acid (6%).
2. I put the chopped parsley into sterilized jars (0.5 l), pour in the cooled marinade, and cover with a metal lid.
3. I sterilize the jars for 5 minutes and roll them with a machine.
4. I store the preparation in the basement, when necessary I take it out and add it to salads or first courses.

The chopped parsley remains to be placed in jars

In the freezer

This process will take more time, but believe me, your labor costs will pay off. In winter, you can take out an ice cube and throw it into soup or borscht at the end of cooking.

1. I wash the parsley in water and chop it as finely as possible.
2. Then I put 2/3 of the ice container into the cells, fill it with filtered water and put it in the freezer.
3. The next day I take it out and put the cubes in a plastic bag.

In the vegetable compartment

To preserve greens for a couple of weeks, I wash them in water, dry them on a towel and put them in a plastic bag. Before tying, I release the air. I store it in the lower vegetable compartment.

Watch the video on how to properly store parsley

I present to you a table of shelf life:

Storage in the refrigerator and freezer

The fragrant herb can be preserved at home until the next harvest and even longer. If you collected greens at the end of autumn, then saving them at least until the new year without pre-processing will not be difficult. To do this, take a glass jar with a screw cap, wash and sterilize it.

Tear off the leaves from a bunch of greens, place them in a prepared container and place in the refrigerator. In this case, the parsley should be unwashed and completely dry. Screw-top jars work best for this saving method. If necessary, simply remove the required amount of seasoning and screw the jar tightly back on.

In a hermetically sealed plastic bag, greens can stay on the vegetable shelf of the refrigerator for up to 14 days.

If you want to preserve a useful plant longer, resort to freezing. There are many methods for storing herbs in the freezer. The easiest way is to freeze greens in bunches . Sort through the stems and wash them well under the tap. If the parsley is very dirty, soak it in cold water for 5-10 minutes and then rinse thoroughly.

Wet greens must be completely rid of moisture by blotting with a towel. Next, form bundles, each about 30-50 g, wrap them separately in bags and put everything in one container.

The frozen bunch should be thin enough to be easy to cut

Planning to use greens exclusively in soups? Then freezing parsley in ice cube trays . After washing and drying the branches, chop them and place them in the recesses of the mold. Fill each compartment 2/3 full and top with water or melted butter.

Place the workpiece in the freezer for several hours, then remove the mold and place the finished cubes in a bag. In a similar way, you can freeze dill, cilantro, and other greens. You can learn more about storing different types of greens from our article.

Never refreeze a thawed product - it will lose most of its beneficial qualities and visual appeal.

Parsley ice cubes are easy to make using an ice cube tray.

If the previous methods seemed too troublesome to you, you can simply cut the greens, put them in a container or bag and freeze. When using, you will need to take the required amount of seasoning from the total mass and put the workpiece back in the freezer.

Instead of a regular bag, you can use a reusable one with a zip fastener

How to preserve parsley for the winter by freezing

There are the simplest methods of freezing:

• in plastic bags;
• in cling film;
• in butter.

Friends, you can make several bunches of parsley sprigs, fasten each with a special elastic band or thread, wrap in cling film and put in the freezer. Then all that remains is to take it out, break off a piece and add it to the first dish or salad.

If you don’t want to bother with parsley, find out how easy it is to plant ginger at home; you can freeze it in the freezer and always have it on hand when you need it.

In packages

1. I sort through the parsley, remove the yellow branches, wash it and lay it on a towel.
2. When the greens are dry, I collect them in a bunch and cut them with a knife on a cutting board.
3. I put the crushed mass in small portions in plastic bags and put it in the freezer.

Author's note

Natalia Papanova

Blog author

After washing, do not keep parsley for long; after half an hour it begins to wither.

Do you freeze parsley for the winter?

Not really

In oil

I hold this method of storing parsley in high esteem, especially with dill. Just imagine, boil potatoes, then drain the water and add a couple of cubes. The aroma and taste are amazing.

1. I wash the parsley from dirt, dry it a little, then chop it with a knife and put it in ice containers, leaving a little space.
2. Then I heat the butter over the fire, when it cools down, fill each cell with a teaspoon and place it in the freezer.
3. The next day I take out the container and leave it in a warm place for 10 minutes.
4. I select the cubes, put them in a plastic bag and put them back in the freezer.

Features of storing different types of greens

To store different products, choose those methods that allow you to preserve their taste and nutritional properties longer.

How to keep green onions fresh?

Green onions are stored in plastic bags, pre-wrapped with thick paper. You can wet the bulbs with water and wrap them separately.

You can use damp gauze. The feather is left dry. They wrap everything in paper, then in a bag and send it for storage.

How to store fresh mint?

Store fresh mint in a herb container. If it is not there, use a glass jar or place it in a damp towel.

Shelf life up to 5 days. Mint retains its aroma well when dried, and even better when frozen.

Features and methods of storing basil

Basil leaves or shoots are dried, spread in a thin layer on paper. Store in hermetically sealed jars. Dry using a microwave oven at 700 W.

You can grind the leaves and mix them with olive oil. Freeze in zip bags.

How to store sorrel and spinach?

Sorrel and spinach leaves quickly lose their elasticity, so they are not stored for a long time. They are wrapped in paper and wrapped in a bag.

How to keep dill fresh?

You can keep dill fresh by using a plastic container. For long-term storage it is better to freeze.

How to store lettuce leaves?

Lettuce leaves stay fresh longer when placed on a plate. Cover the top with a paper towel and wrap it in cling film.

How to store arugula and cilantro?

Tender arugula and cilantro can be stored frozen for a long time. They can be left for 5 days in a plastic container.

How to store celery?

Celery is perfectly stored using any of the following methods. Its leaves are juicy and dense, so they store well. After grinding, freeze them separately or with other herbs.

How to store wild garlic?

Containers or jars are used for wild garlic leaves. It is recommended to wrap dry leaves in paper and a plastic bag. Store frozen until next year.

You can cut it and pour it with vegetable oil, ferment it, pickle it, pickle it. When dried they lose their aroma.

Important! Don't forget to puncture holes for ventilation.

Methods for storing parsley for the winter other than freezing

It is not advisable to re-freeze frozen greens.

Spicy greens after this procedure take on an unattractive appearance, and the quality suffers. Therefore, my best method of preparation is drying.

If you don’t like dry herbs, try growing basil at home and preparing a tincture with alcohol; it will retain its beneficial properties for a long time.

Drying

I dry the spice with leaves, in crushed form and in natural conditions - on the street under a canopy or in the oven. Try it, you will succeed!

Whole leaves

To dry in the open air, I tear off the green leaves and lay them out on paper in an even layer, turning them periodically.

Author's note

Natalia Papanova

Blog author

Try to place the greens in a protected place from sunlight and drafts.

Chopped cilantro

For cilantro - a type of parsley, I use a microwave, very convenient equipment, no need to control the process.

1. I washed and chopped the greens with a knife.
2. I lined a plate with a paper napkin and laid out the green mixture in an even layer.
3. I put it in the microwave for a couple of minutes, turning on maximum power.
4. Then I took out the dry herbs, put them in a glass container and closed them tightly with a lid.

Natural drying

I wash the sprigs of greenery along with the roots a couple of times in a bowl of water, collect them in small bunches and tie them on a rope, choosing a place under a canopy.

In addition to parsley, I recommend learning how to grow rosemary at home to dry it and add it to tea for flavor.

Accelerated oven drying

Drying in the oven is a quick process, but keep in mind that greens lose some of their beneficial substances along with moisture.

1. I tear the leaves from the stems, place them on a baking sheet and put them in the oven.
2. I set the temperature to a maximum of 40 degrees, leave the door open, and periodically stir the layer.
3. I put the dried herbs into jars, close the lid and store them in a dark and cool place.

You can use a special electric dryer

Fresh

Friends, you know how to keep greens fresh, it’s very simple! A peeled onion or a damp towel will help.

In the package

1. I sort through the sprigs of greenery and put them in a plastic bag.
2. I peel the onions, cut them into 4 parts and send them to the parsley, tying the bag tightly.
3. Once every 5 days I take out the parsley, wipe the bag dry and replace the onions with fresh ones.

In the towel

1. I wash the greens and wrap them in a towel.
2. Then I spray the package with water from a spray bottle and put it in a plastic bag.
3. Store in the refrigerator for up to 14 days.

Watch the video on how to dry parsley in the microwave

How to prepare: algorithm of actions

There are three main ways to preserve parsley for the winter.

1. freezing;
2. drying;
3. in the garden;
4. blanks.

Each method has its own characteristics. In this way, you can prepare not only bunches of greens, but also roots , which can be used to prepare various sauces and marinades or simply added to first and second courses.

Drying

The seasoning obtained in this way takes up little space and retains almost all mineral salts and vitamins. But the drying process takes too long.

There are several ways to dry parsley:

1. on open air;
2. in the oven;
3. in the microwave;
4. in a special dryer for vegetables and fruits.

We invite you to watch a video about drying parsley:

On open air

There are two ways to dry parsley

1. Cut and spread in a thin layer on paper.
   Be sure to cover it with gauze. In order to avoid mold, the chopped parsley should be turned over.
2. Collect into bundles and hang on a rope.

Parsley will be ready in 7 days this way.

In the oven

Parsley cooks much faster, but loses some of its nutrients.

1. The leaves must be separated from the stems and chopped.
2. Place in an oven preheated to 50 degrees, stirring occasionally. There is no need to close the oven door.
3. Dried parsley should be placed in glass jars.

Store in a dry and dark place. Dried parsley is suitable for use for 2 years . This is very profitable, because such a shelf life allows you to prepare the product for future use.

Freezing

Frozen parsley preserves its natural taste, appearance and smell as much as possible. All nutrients remain in it. After defrosting, the leaves look fresh and alive.

It is better to freeze parsley in small portions . Defrosting and freezing have a bad effect on preserving the nutritional value of greens.

Another advantage of freezing is its simplicity.

• Method No. 1.
  Wash the parsley thoroughly, dry it, trim the stems, remove the rotten parts.
• Pack the cleaned soil into bags or tightly closed containers.
• Place in the freezer.

You can chop the parsley before freezing. If you are preparing not only parsley for the winter, but also other greens, it is advisable to label each type. This way you can reduce the time it takes to find the right product in the freezer.

• Method number 2.
  Wash the parsley and dry with a towel.
• Place on plastic wrap in the form of a thick sausage.
• Wrap the resulting sausage tightly. You can use thread for tying.
• Place in the freezer.
• Method number 3.
  1. Wash the parsley thoroughly and chop finely.

  Place the resulting mixture in ice cube trays and fill with water.

• Place in the freezer.

You can freeze parsley in olive oil or melted butter in the same way.

We invite you to watch a video about freezing parsley:

In the garden

The method of storing parsley in the garden is not suitable for everyone, but only for those who live in their own home and grow herbs in the garden.

Parsley can be left in the garden all winter.

1. Be sure to mark the place where it is grown with pegs or other objects. Otherwise, in winter, when snow falls, you can simply forget where it is stored.
2. If necessary, you can dig up the snow and pick the required amount of greenery.
3. Be sure to sprinkle it with snow after this.

The advantages include the fact that you do not need to do any manipulations with the parsley; the freezing will go away on its own . But in this case it is more difficult to get greens, since you will have to dig them up.

Blanks

In the marinade

Parsley mixed with salt is perfectly stored for a long time and does not lose its fresh aroma and special taste. This method has a big disadvantage - if you make any mistake in sterilization or preparing the marinade, you can ruin the entire workpiece.

• Method No. 1.

  1. Rinse the greens thoroughly and dry.

  Place garlic and bay leaves in pre-sterilized jars. Fill with parsley and add brine.

• The marinade is very simple to prepare: add 50 grams of sugar and salt to a 1 liter pan of water. As soon as the solution boils, pour vinegar into it and remove from heat.
• Roll up the jars with the preparation and leave to cool.

Parsley prepared in this way can be stored in the refrigerator for no more than half a year.

Read also:  For lovers of spicy food: bean tursha for the winter - guests will appreciate it!
• Method number 2.
  1. Fill the jars with parsley as in the previous recipe.

  Fill with saline solution. Its temperature should be about 80 degrees.

• Leave the mixture to ferment for three days, occasionally removing the foam.
• Cover the jars with lids and place in the refrigerator.

This method allows you to preserve parsley for 3 to 4 months.

In vegetable oil

1. Wash the parsley thoroughly and chop finely.
2. Pour into glass jars. It is advisable to compact the greens slightly.
3. Carefully fill with refined vegetable oil.
   Care must be taken to ensure that no air bubbles form. To do this, the oil should be poured in parts. It will fill the gaps between the parsley as much as possible. To prevent mold from forming in the jar, the parsley must be filled with at least 1 cm of oil.

Jars with the workpiece must be closed with vacuum lids , or simply plastic ones. Parsley prepared in this way should be stored in the cellar or at a temperature of +7 degrees.

Pickling

1. Sterilize jars for pickling.
2. Wash and chop the parsley.
3. Lay the greens in layers: a layer of parsley, a layer of coarse salt.

Parsley and preservative are taken in a ratio of 5:1. Store in the same way as the preparation with vegetable oil.

We invite you to watch a video on how to pickle parsley:

I will highlight important thoughts

Dear readers, to preserve the beneficial properties of parsley, follow my advice:

1. Dry the spice in a place protected from sunlight to prevent the leaves from turning yellow.
2. Do not wash the greens before placing them in plastic bags, otherwise they will quickly rot.
3. If the dried parsley in the jar turns black, it's time to throw it away.
4. If the marinade in the jar turns white or mold appears, discard the spice; harmful spores have begun to develop in it.

Dear housewives, as you can see, storing parsley in winter is easy. You can use any method depending on your personal preferences. Your soup or salad will be decorated with green spice!

Beneficial properties of parsley

Gardeners and gardeners plant the seeds of this type of greenery in early spring and harvest in the summer. Both leaves and root vegetables are used for cooking, but due to their structure they are prepared in different ways.

Even the ancient Egyptians used parsley to prepare medicinal potions, decorate dishes with it and use it as an aromatic spice.

Medicinal properties of the plant:

• parsley strengthens gums and blood vessels;
• helps with the functioning of the adrenal glands and thyroid gland;
• improves metabolic processes in the body, helps with vision-related diseases, and is an antidepressant;
• has an anti-inflammatory effect;
• promotes oxygen metabolism and brain functioning;
• has a beneficial effect and helps with diseases of the gastrointestinal tract, genitourinary system, menstrual irregularities and menopause in women;
• used for weight loss, as it stimulates food enzymes;
• is part of a complex for restoring the body's strength.

Parsley has many beneficial qualities and therefore it is advisable to consume it fresh, especially greens. If you properly store greens for the winter, that is, pickle, dry or freeze, then all the beneficial substances will remain in them.

Not only the leaves and roots are valued, but also the decoction and freshly squeezed juice, which perfectly helps improve vision and brain function. In addition, parsley is also widely used in cosmetology; lotions, creams and masks are made from it. The decoction is used to wash the hair and add it to baths, and also to treat bruises (using compresses). It helps very well against bee stings, you need to apply a leaf, first knead it.

Storing parsley root

Parsley root is very easy to store. The stems should be cut off from the roots, laid out in one layer in wooden boxes and sprinkled evenly with sand; repeat the procedure until the box is full. So, root parsley can be stored all winter, provided the room remains at a constant cool temperature and a relative air humidity of 50-60% (basement or cellar).

This method will also help preserve the parsley root until spring: you need to build a small hole in the ground, put parsley wrapped in film in it and fill the hole with sand. After the first snow falls, it should be distributed over the parsley in an even layer. This way the roots will not freeze, and in the spring the parsley will remain tasty and fresh.

What housewives advise and recommend

Without fresh greens, the usual diet and dishes will not seem so appetizing and attractive. Therefore, cooking is incomplete without parsley.

It is added:

• into rolls;
• casseroles;
• meat;
• fish;
• vegetable dishes;
• marinades.

1. Store fresh parsley in the refrigerator for no more than 30 days. She will do best in the vegetable drawer. Then it will turn yellow. The roots can be refreshed and stored longer. To do this, they are dipped in cold water and kept for one hour, then dried and again sent to the refrigerator.
2. Freeze several spices, label the bags or put leaves with an inscription so as not to confuse the herbs.
3. For batch freezing methods with water, use butter or vegetable oils. Then your dumplings, cereals, vegetables, and salads will be even tastier.
4. You can create spicy seasonings if you freeze several varieties of plants at once:

• dill;
• cilantro;
• green onions;
• chopped garlic;
• basil;
• mint, etc.

1. If you pickle in jars without marinades, just with salt, then leave room there for the juice to release.
2. Properly dried parsley produces a rich, green color. If the technology is violated, it will turn out with yellow and brown shades.
3. During the drying process, the moment of turning and turning is important. Do not miss. Then it will dry quickly and evenly.
4. Dried parsley should be stored in tightly closed glass jars or foil bags. They prevent moisture from penetrating and retain the aroma.

Now greens are sold all year round, but it happens that at the right time you will need it, but it will not be at hand. That’s why we described the tips and recommendations of those who often use such methods on how to preserve parsley for a long time.

Read: Best Methods for Storing Eggplants and Storing Perishable Foods

Freezing parsley

Shelf life: 6 months You can freeze parsley in any form - bunches, chopped. And in any container or plastic bag, you can also use containers, cling film, plastic bags.

Before freezing, parsley must be clean and dry.

Cold does not affect the consistency and taste of 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.

You shouldn’t defrost it and then freeze it again, it will lose its properties.

Preparing for winter

With the onset of cold weather, parsley can be stored in several ways:

• package, keep in the freezer;
• dry, then put into containers;
• salt, place in the refrigerator;
• make preparations with vinegar and vegetable oil.

Before freezing parsley for the winter, sort it out and prepare it. Look through each branch, remove wilted, withered leaves, and rough stems. After this, thoroughly rinse and dry the raw materials.

Young fresh leaves without petioles or thick stems are most often used for storage.

Processing of greens must begin immediately after harvest, otherwise it will quickly lose its aroma, color, and taste. The optimal storage temperature for workpieces is from 0 ⁰С to + 5-7 ⁰С.

Tip of the day

To eliminate microbes and excess nitrate content, place the prepared raw materials for 10-15 minutes. into salt water, then rinse thoroughly under running water.

Benefits of freezing

To keep parsley fresh for the winter at home and to benefit from the plant all year round, greens and roots are harvested in different ways. Most of the useful elements are preserved if parsley is frozen for the winter. This method of harvesting preserves the taste, aroma and structure of the leaves unchanged. In addition, freezing takes much less time than other harvesting methods.

To store parsley for the winter, high-quality and fresh raw materials are selected. Preference is given to twigs with a bright green color, without damage or signs of wilting. It is better to use freshly plucked branches and send the withered ones to dry. Vitamins and beneficial elements remain unchanged when greens are stored in the refrigerator for three days. Then the cells are destroyed and rotting begins.

Canning

All the best harvesting recipes allow you to keep greens and roots fresh for 3-4 months. If you need to increase the shelf life of the product, you should roll it into jars. They do this in the following way:

1. The prepared parsley is chopped and placed in glass jars.
2. Boil 1 liter of water in a saucepan.
3. Dissolve 1 tbsp in hot liquid. l. salt.
4. Pour 2 tbsp into jars. l. vinegar.
5. After this, the parsley is poured with brine, leaving a few centimeters to the edge of the container.
6. The workpiece is sterilized for 15 minutes and rolled up.
7. The jars are turned upside down and covered with a blanket.
8. After cooling to room temperature, the preservation is put into the cellar.

Storage by drying

Shelf life: 12 months

Parsley is dried naturally on paper and in the open air, after washing and cutting. You can cut it into any size, as you prefer, either small or large.

Parsley is also dried using the oven. 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.

Author