Freezing parsley is a great way to preserve the often abundant harvest one can get from this biennial herb. Luckily, its also very easy to freeze parsley and harness its wonderfully herbal-yet-earthy flavor to use once the harvest is complete. Note that neither of these methods will save the distinctive texture of parsley leaves—so fill up on parsley salads such as tabouli or use whole leaves as a garnish on soups or stews while you still have the fresh stuff on hand.
No matter which method you use, youll want to start with supremely clean and dry parsley, since water on the leaves will create damaging ice crystals. Rinse the parsley with cool water and pat dry, or even give the stems a whirl in a salad spinner before freezing it.
Another great way to preserve parsley (or tender herb) is to freeze it in oil. The frozen cubes of parsley oil can then be used to flavor roasted vegetables, used to make a quick finishing sauce or salad dressing. In a food processor, pulse the cleaned dry parsley until it’s roughly chopped up.
Freeze Parsley in a Bag
Simply double-bag the parsley, pushing out as much air from the bags as possible, and pop it in the freezer. You can just pop entire stems into the bags; theres no need to take the leaves off yet.
When youre ready to use the parsley, snap off the leaves when you want to use them. Even though these are frozen still in leaf form, frozen parsley is best used in things where its appearance is not of paramount importance; that is, it works better in dishes, such as making gremolata or sauce gribiche, or tossing with mashed potatoes, rather than being used as a garnish.
To freeze herbs in water in ice cube trays, strip the leaves from stems and chop them as you would use them fresh. Fill each ice cube tray halfway with water and place about a tablespoon of herbs in each cube. Push the herbs under water as much as possible, place them in the freezer and wait for them to ice over. Add more water to top off each cube and freeze again.
“Fresh herbs add so much flavor to foods. With summer garden production coming to an end, freezing the herbs before Mother Nature has a chance to do so will help ensure you can add lots of flavor to meals throughout the winter,” Brown said.
“Only use this oil method if you’re planning to freeze the herbs. Do not store herbs in oil at room temperature,” she said.
“We’re all familiar with dried herbs that are available at the grocery store, but freezing them is a great way to preserve your homegrown herbs for use throughout the winter,” Brown said. “Freezing works well for herbs like parsley, dill, basil, chives, lemon balm, mint and tarragon.”
“When you’re ready to use the herb, just break or cut off as much as you need, then reseal the bag and store the rest in the freezer for later use,” she said. “Also, the herbs are ready to use when they are removed from the freezer so there’s no need to thaw.”
How to freeze PARSLEY and use it when needed “SAME AS FRESH”
FAQ
Is parsley better dried or frozen?
Is it worth freezing parsley?
Is parsley worth drying?
Can you freeze parsley?
Rinse the parsley with cool water and pat dry, or even give the stems a whirl in a salad spinner before freezing it. Simply double-bag the parsley, pushing out as much air from the bags as possible, and pop it in the freezer. You can just pop entire stems into the bags; there’s no need to take the leaves off yet.
What is the healthier substitute of parsley?
Chervil may be substituted for parsley as it has a similar, but milder taste. Chervil contains the same vitamins and minerals as parsley, all in greater quantities, except for vitamin C. While chervil is lower in vitamin C, it contains bioflavonoids which have many benefits, including increasing your vitamin C absorption. Chervil also contains much higher dietary fiber per gram than parsley. Chervil may have much greater amounts of micronutrients and fiber, but it is also much higher in macronutrients (carbohydrates, proteins, and fats). This ultimately means that chervil is much higher in calories than parsley. While this is not a bad thing, it that may be important to note for some people.
Is frozen parsley better than fresh?
Frozen parsley does have a different texture than fresh, but when it comes to quality it’s the closest it can be to the fresh thing. You can use frozen parsley in soups, stews, one-pan meals, for meat, fish or even in salad dressings. If you have a lot of it, you can even use it to make your own falafels.
Can you eat frozen parsley?
Lucky for you, there’s a time-saving way to preserve it. No chopping required. Make Frozen Parsley Roll-Ups. Of course, if you’re fixing a crisp salad, opt for fresh parsley leaves, but if you’re making a parsley-driven sauce or you’re brightening up a savory stew, frozen parsley is a suitable choice.