I often use fresh herbs in the recipes in my cookbook Celeste’s Best Gluten-Free, Allergen-Free Recipes. Herbs are a great way to season your foods. One of my favorite herbs is parsley.
Parsley can be used in salads, as a garnish and also in cooking. This leafy green herb is a good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Where to Find Fresh Parsley
Parsley is an easy herb to grow. You can grow it outside in your garden in the warmer months or inside in pots during the cooler months.
And if you don’t have a green thumb, you can usually find organic parsley in your local grocery store.
How to Freeze and Store Fresh Parsley
Parsley is one of the easiest herbs to store and freeze.
Using kitchen shears, snip an inch off the bottom of the stems and then rinse the parsley very well.
Place parsley in a bowl or cup with just enough water so that only the bottom two inches of the stems are in in the water. Allow the leaves to dry. (Parsley can stay in the water for a day or two before proceeding to next step. This is also a good way to revive parsley that is very wilted.)
Pinch off leaves with your fingers. It’s okay if you get a few pieces of stem, too.
Place in your food processor.
Pulse (turn on briefly) your processor several times, until the parsley is well chopped.
Place the parsley in a plastic freezer bag, label it and store in the freezer. Parsley can be stored in freezer for up to six months.