How to Store Parsley

I've said itbeforeand I'll say it again: the untimely death of a bunch of fresh herbs is a great tragedy. And the refusal of most supermarkets and farmer's markets to sell smaller bunches of herbs is downright infuriating. If you've lost a lot of good bunches ofparsleylike I have, here's how to store the herb best so that you can use up every last sprig.

Method #1: Refrigerate with paper towels

First, rinse your parsley in a colander to remove any dirt or grit. Then dab the herbs dry with a few paper towels. Don't throw the paper towels away! Rather, wrap the herbs loosely in the dampened paper towels and place them in a resealable bag. Seal the bag and refrigerate. This method, which allows the herbs to retain plenty of moisture, will keep your parsley fresh and wilt-free for 3–5 days.

Method #2: Freeze into an herb "cigar"

If you need to keep your parsley longer than 3–5 days, freezing it is your best option. The herbs won't be sprightly enough to work as a garnish, but they'll definitely work when stirred into anherb sauce, a pan ofscrambled eggs, or apot of beans.

First, rinse your parsley in a colander to remove any dirt or grit. Then dab the herbs dry with a few paper towels or spin them dry in asalad spinner. Unlike the refrigeration method, you'll want to remove as much moisture as possible here to prevent freezer burn. Place your washed and dried bunch of parsley all the way to the bottom of a freezer bag, then roll the bag up into a tight cigar shape, making sure to push any air out of the top of the bag as you roll. This will ensure that the parsley stays fresh and free of freezer burn. When you're ready to use it, simply usekitchen shearsto cut off the amount of parsley you want from your "cigar," and add directly to whatever you're cooking!

Method #3: Make herb-oil cubes

The other way you can freeze your parsley is bymaking frozen cubes of herb-infused oil, which makes an amazing instant flavor-booster for your favoritesoupsorstewswhen you stir in a cube or two. First, rinse your parsley in a colander to remove any dirt or grit. Then, dab the herbs dry with a few paper towels, or spin them dry in asalad spinner.

Now it's time to chop the parsley. You can do this simply on a cutting board with a chef's knife if you're freezing a not-too-large amount. You want to get a really fine dice on your herbs, chopping them almost into a paste. If you have a large quantity of parsley, you can throw it in the food processor and pulse to finely chop. If you're using the food processor, add 2 tablespoons of a neutral-tasting vegetable oil or olive oil—the oil will help preserve the flavor of the herbs as they freeze, and frozen oil melts faster than plain water.

Once you'd made the herb puree mixture, you can freeze it one of two ways:

• For the ice cube tray method, portion out spoonfuls of your chopped parsley and press them into the trays, topping off each "cube" with a thin layer of oil if you haven't already added oil to your herbs in the food processor. Once the cubes are frozen solid, transfer them to a freezer bag for long-term storage.

• For the freezer bag method, place your big batch of finely chopped herbs in a freezer bag, adding 2 Tbsp. of oil if you haven't already added them in the food processor. Seal the bag almost the entire way and press the herbs into an even, flat layer, making sure to remove any excess air.

Now that you are more aware of how to store parsley, you can make tons and tons of recipes with—parsley. Here are a few of our favorites at Epi: