How to Store Parsley: 5 Easy Storage Methods for Fresh Parsley

Parsley is a fresh herb—similar to cilantro, chives, and oregano—that is often a garnish or seasoning for multiple different dishes. Sprigs of parsley can add a bright, slightly bitter flavor to soups, stews, meats, and more. You can find both curly and [flat-leaf parsley](https://www.masterclass.com/articles/what-is-the-difference-between-flat-leaf-parsley-and-curly-parsley) at many different grocery stores. Storing parsley entails a delicate dance between excess moisture (which can cause mold) and just enough water to avoid wilting. You should rinse and dry parsley only when you’re ready to use it in the next day or so, no matter how you plan to store it specifically. Still, the herb needs moisture to survive—that’s why some parsley storage methods suggest submerging the roots in water while keeping the leaves themselves dry. There are many different ways to keep fresh parsley ready for use in the days and weeks ahead. Here are five options: 1. __Freeze the parsley__. Wrap your parsley in a paper towel, and place it in a freezer bag. Freeze the parsley if you want to maximize the shelf life, but keep in mind that the freezing process might render it less useful or zesty as a garnish. What you gain in the length of its freshness, you will lose in the parsley’s flavor. But if you’re planning to use the parsley as just one ingredient among many, you can still take this approach without suffering too much loss of taste. 2. __Make frozen parsley oil__. Dice your parsley on a cutting board or chop it up using a food processor. Take out an ice cube tray, add the chopped parsley into each slot, and fill each section with [olive oil](https://www.masterclass.com/articles/complete-olive-oil-guide). You can defrost these frozen cubes of vegetable oil whenever you need a hint of parsley flavor rather than an entire sprig. 3. __Store parsley in a glass jar__. Take a mason jar or glass of water out of your cabinet and grab a bunch of parsley. Snip the very bottoms of the stems and add an inch of water to the container. Either room temperature or cold water will do the trick. Keep the dried parsley leaves above water and submerge the roots beneath it. Cover the top of the container with a plastic bag. Change out the water and bag if you notice any hazy discoloration. 4. __Use the sprigs in meal prep__. If you’re the sort of person who cooks up [meal plans](https://www.masterclass.com/articles/how-to-meal-plan) for your entire upcoming week, consider seasoning the food with parsley ahead of time and storing the entire meal how you normally would. This helps the natural flavoring of the herb to seep into the food over time. 5. __Wrap the parsley up__. Take your dry parsley and wrap it in a paper towel. Avoid using a damp paper towel since the excess moisture will likely lead to sliminess or mold. Place the wrapped parsley in a sealable plastic bag. This method has a shorter shelf life than the others—a couple of days rather than weeks—but it makes up for it in its ease of completion and preservation of the parsley’s innate flavor. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more. Learn how to store parsley, and make the most of this fresh herb for as long as possible. Once you know how to keep parsley fresh, you can use it in multiple recipes over weeks instead of just days.