Freezing parsley: this is how it’s done
If you have too much parsley, it’s a good idea to freeze it, as parsley unfortunately doesn’t keep very long in the refrigerator.
- To get the best flavor from the herb, it is best to harvest the parsley in the second year, then harvest the herb in May or June by cutting it just above ground level.
- Next, you need to prepare the parsley leaves for the freezer. To do this, rinse the leaves by the stems, then remove the stems, check the leaves for insects, and remove them.
- Then wipe the plant clean with a paper towel and allow it to air dry completely. You can also grate the leaves if you wish.
- Then place the leaves in an airtight freezer bag. Squeeze all the air out of the freezer bag and label it with the freeze date.