Preserving Parsley

angelique · March 9, 2007

Hi All,

I have tons of flat leaf parsley. I need to get it out because my tulips are growing in.

Is parsley worth preserving or should I just dump it? Also if it is worth keeping, then what is the best way to preserve it. I don't currently have a dehydrator so if I were to dry it, I would do so in the oven.

Thanks.

Angelique

Worth1 · March 9, 2007

I would say eat all you can and dump the rest.
Some stuff is just too cheap to preserve.
Worth

cdntomato · March 9, 2007

Parsley is worth preserving for year round use. Flavourful and mucho nutritious. Best way I've found is to chop it up, mix it with EVOO or water, and freeze mixture in ice cube trays. You can empty the trays later and bag the cubes for use in soups or whatever. Second best way is just to simply wash, dry and freeze stalks of parsley on a tray then bag them. Drying doesn't preserve parsley flavour, nutrition or texture adequately, IMHO.

Just my thoughts and experience.
Jennifer

shelleybean · February 12, 2008

I, too, have a ton of Italian parsley and I'll be needing this space for spinach in a couple of weeks. It hasn't started to go to seed yet so I pulled out the dehydrator I bought last summer and decided to give it a whirl. I have all four trays full and it's up and running. I only use the dried stuff in soups and spaghetti sauce, etc., but it seems a shame to just waste it. I know I don't want to put the dried herbs in the coffee grinder until right before I'm ready to use them but can I keep this in the freezer until then? Just in a plain old freezer bag or is there a better idea? Thanks.

KBSpokane · February 12, 2008

When I'm in a hurry, I just pick and wash herbs like parsley & dill, etc.. I spread them out on cookie sheets or trays or flat boxes and just allow them to dry naturally indoors. I turn them a few times and when they're totally dry, I put them in labeled glass jars in my spice cupboard. Its easy to discard the stem, etc. when the herbs are dry. I also like freezing foods on cookie sheets and then putting them in ziploc freezer bags or plastic freezer boxes. Its so easy to take out whatever amount I need for future cooking. KBS

Granny · February 12, 2008

Quote:

Originally Posted by angelique

Hi All,

I have tons of flat leaf parsley. I need to get it out because my tulips are growing in.

Is parsley worth preserving or should I just dump it? Also if it is worth keeping, then what is the best way to preserve it. I don't currently have a dehydrator so if I were to dry it, I would do so in the oven.

Thanks.

Angelique

Don't bother wasting the energy to dry parsley! Cut the parsley. Take a few stems (I use about 1/2 inch thick bundles for herbs like parsley and cilantro, bigger for things like dill and cilantro that has gone to seed) put them inside a brown paper lunch bag* with the stems protruding a bit and tie a string or rubber band around the bag & stems. Tie the string to a hanger (you can line up a whole bunch of them) and just suspend the hanger somewhere that is dry & warm. In a week or two or three you have beautiful dried herbs.

*The paper bag is not actually necessary but it keeps the dust off and helps to preserve the color.

Shelley, you do not need to freeze the herbs once they are dried. I tend to use recycled jars with lids for my dried herbs rather than ziplocks. Less spillage, cats cannot help themselves. (Our kitties are nuts for almost any dried spice or herb.)

shelleybean · February 12, 2008

Thanks, all, for the replies. I've been stuck here in the house since Friday with two sick kids and I'm bored. The parsley had to come out anyway so my fun for today was trying out the dehydrator. Now I'm eyeballinging this bag of apples on the counter.

If I'd been able to go out and buy a bunch of ice cubes trays, I'd have probably done the freezer method, but that just isn't an option right now because of the kids' fevers. I've always read the Italian parsley is better for drying than the curly. At least I have that going for me.

I don't know about this time of year but May-October there's no way I could dry anything outside. It's just too darn humid. Thanks again for the info!

piegirl · May 15, 2008

just saw this so I thought I'd mention what I do - pick, rinse and rinse again. Lay out on kitchen towel to absorb some of the water, pat with another towel. Use quart ziplock bags and kinda flatten as you it in the bag. Add a folded paper towel to absorb moisture - freeze. I just take out of the bag and snip with kitchen scissors. Still bright parsley green and wonderful in soups, etc. Piegirl

salix · May 16, 2008

I use the very same method as Piegirl. And for a mid-winter treat, make parsley pesto (parsley, garlic, olive oil, toasted walnuts and feta cheese) and freeze in small containers.

twinks · October 19, 2008

I made parsley pesto for the first time this year (parsley, garlic, olive oil, parmesan - lots!) and froze them in ice cube trays. They made a nice change from basil pesto. I'm going to try your version next year, Salix - I like the idea of walnuts and feta.

I also freeze whole stalks of parsley either in a bag or plastic container. Never did like dried herbs except sage maybe or thyme if pushed.

babylark · October 27, 2008

I just tried Parsley Pesto for the first time today and boy I was amazed! It's really great! I didn't think it would be that great, cause I thought it would be too strong, but it wasn't and I'm glad I tried it.

maricybele · November 5, 2008

I moved my parsley to the "back pasture" An area of soil by the compost that I take my plants to when they outgrow my areas, They have survived there for 2 seasons now. Flat leave and regular. The brocolli has also surpised me and is going on it's 2nd winter as well as the swiss chard.

maricybele · January 2, 2009

I have had luck moving it to another area. I have a bed called the pasture which is near the compost pile.
The parsleys going on 3 years now, still going strong so I haven't put it in the compost yet.

March 9, 2007	#1
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	Preserving Parsley Hi All, I have tons of flat leaf parsley. I need to get it out because my tulips are growing in. Is parsley worth preserving or should I just dump it? Also if it is worth keeping, then what is the best way to preserve it. I don't currently have a dehydrator so if I were to dry it, I would do so in the oven. Thanks. Angelique

March 9, 2007	#3
cdntomato Tomatovillian™ Join Date: Feb 2006 Location: Kingston, Ontario Posts: 554	Parsley is worth preserving for year round use. Flavourful and mucho nutritious. Best way I've found is to chop it up, mix it with EVOO or water, and freeze mixture in ice cube trays. You can empty the trays later and bag the cubes for use in soups or whatever. Second best way is just to simply wash, dry and freeze stalks of parsley on a tray then bag them. Drying doesn't preserve parsley flavour, nutrition or texture adequately, IMHO. Just my thoughts and experience. Jennifer Last edited by cdntomato; March 9, 2007 at 09:52 PM.

February 12, 2008	#4
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I, too, have a ton of Italian parsley and I'll be needing this space for spinach in a couple of weeks. It hasn't started to go to seed yet so I pulled out the dehydrator I bought last summer and decided to give it a whirl. I have all four trays full and it's up and running. I only use the dried stuff in soups and spaghetti sauce, etc., but it seems a shame to just waste it. I know I don't want to put the dried herbs in the coffee grinder until right before I'm ready to use them but can I keep this in the freezer until then? Just in a plain old freezer bag or is there a better idea? Thanks. __________________ Michele

February 12, 2008	#7
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Thanks, all, for the replies. I've been stuck here in the house since Friday with two sick kids and I'm bored. The parsley had to come out anyway so my fun for today was trying out the dehydrator. Now I'm eyeballinging this bag of apples on the counter. If I'd been able to go out and buy a bunch of ice cubes trays, I'd have probably done the freezer method, but that just isn't an option right now because of the kids' fevers. I've always read the Italian parsley is better for drying than the curly. At least I have that going for me. I don't know about this time of year but May-October there's no way I could dry anything outside. It's just too darn humid. Thanks again for the info! __________________ Michele

October 27, 2008	#11
babylark Tomatovillian™ Join Date: Dec 2006 Location: Lebanon, PA • Zone 6a Posts: 145	I just tried Parsley Pesto for the first time today and boy I was amazed! It's really great! I didn't think it would be that great, cause I thought it would be too strong, but it wasn't and I'm glad I tried it. __________________ I can not be held responsible for anything typed above, as I believe my Corgis have learned to type!

March 9, 2007	#2
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I would say eat all you can and dump the rest. Some stuff is just too cheap to preserve. Worth

February 12, 2008	#5
KBSpokane Tomatovillian™ Join Date: Jan 2008 Location: Spokane, WA Posts: 5	When I'm in a hurry, I just pick and wash herbs like parsley & dill, etc.. I spread them out on cookie sheets or trays or flat boxes and just allow them to dry naturally indoors. I turn them a few times and when they're totally dry, I put them in labeled glass jars in my spice cupboard. Its easy to discard the stem, etc. when the herbs are dry. I also like freezing foods on cookie sheets and then putting them in ziploc freezer bags or plastic freezer boxes. Its so easy to take out whatever amount I need for future cooking. KBS

May 15, 2008	#8
piegirl Tomatovillian™ Honoree Join Date: May 2006 Location: Lincoln, NE Posts: 791	just saw this so I thought I'd mention what I do - pick, rinse and rinse again. Lay out on kitchen towel to absorb some of the water, pat with another towel. Use quart ziplock bags and kinda flatten as you it in the bag. Add a folded paper towel to absorb moisture - freeze. I just take out of the bag and snip with kitchen scissors. Still bright parsley green and wonderful in soups, etc. Piegirl

May 16, 2008	#9
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	I use the very same method as Piegirl. And for a mid-winter treat, make parsley pesto (parsley, garlic, olive oil, toasted walnuts and feta cheese) and freeze in small containers.

October 19, 2008	#10
twinks Tomatovillian™ Join Date: Jun 2006 Location: UK Posts: 8	I made parsley pesto for the first time this year (parsley, garlic, olive oil, parmesan - lots!) and froze them in ice cube trays. They made a nice change from basil pesto. I'm going to try your version next year, Salix - I like the idea of walnuts and feta. I also freeze whole stalks of parsley either in a bag or plastic container. Never did like dried herbs except sage maybe or thyme if pushed.

November 5, 2008	#12
maricybele Tomatovillian™ Join Date: Mar 2008 Location: Oregon zone 8 Posts: 99	I moved my parsley to the "back pasture" An area of soil by the compost that I take my plants to when they outgrow my areas, They have survived there for 2 seasons now. Flat leave and regular. The brocolli has also surpised me and is going on it's 2nd winter as well as the swiss chard.

January 2, 2009	#13
maricybele Tomatovillian™ Join Date: Mar 2008 Location: Oregon zone 8 Posts: 99	I have had luck moving it to another area. I have a bed called the pasture which is near the compost pile. The parsleys going on 3 years now, still going strong so I haven't put it in the compost yet.