Haven’t used your parsley from this week’s box? Fear not.
Parsley is like the flyover state of the herb world, overlooked in favor of summer darlings like basil. But don’t write it off completely: parsley is a workhorse that can uplift practically any dish it comes across. The key is to capture its flavor at the height of freshness.
To get the most out of your bunch of green, follow these storage tips.
- Wash the parsley and let it dry completely. Repeat: completely.
- Run a paper towel quickly under running water so that it is just barely damp. Wrap the towel around the ends of the stems, making sure not to cover any of the leaves.
- Wrap the parsley with plastic wrap so that it is completely covered; alternatively, place the bunch in a Ziploc bag, removing as much air as possible before sealing.
- Store in the fridge until ready to use.
If you have parsley to spare with no time to cook, there is a way to save it for a rainy day: the freezer.
In general, we don’t love to freeze herbs, as they tend to lose their luster. By submerging the leaves in oil, however, they are protected from freezer burn and sealed in an air-tight environment. We freeze them in an ice cube tray so that they’re conveniently portioned for future cooking projects.
Parsley-Oil Ice Cubes
Great as an addition to soups, stews, or pastas
- Wash the parsley and let dry completely. Did we mention that it should be dry?
- Pick the leaves and divide between the cells of an ice cube tray; discard the stems. Fill each cell with olive oil, so that the leaves are submerged completely.
- Transfer to the freezer until needed.
- To use, add one cube to a skillet over medium heat and let melt, then add to desired dish towards the end of the cooking process.
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