How to preserve parsley: the tricks that really work

In the refrigerator, in the freezer in oil or in salt: how to preserve the most commonly used aromatic herbs of our Mediterranean cuisine

Parsley is one of the most commonly used aromatic herbs in Mediterranean cuisine, as their taste goes with many dishes, especially fish dishes. A pasta with mussels, a seafood sauté or even a simple cooked cod would not have the same taste or aroma without their use.

However, it is not uncommon for a bond of parsley from the vegetable or supermarket to use it to season one or two courses, and we always have a lot left.

Unfortunately, parsley has very sensitive and perishable leaves, so it is almost impossible to keep them fresh for a long time if we do not use preservation methods that are simple and self-made, but guarantee the shelf life of this aromatic herb.

Keep parsley in water or in the fridge for a few days

If we are large parsley consumers and often prepare recipes in which this aromatic herb is combined, we need to keep the purchased bundles fresh for only a few days. In this case, there are two ways to make parsley most preserved: in the water or in the refrigerator .