Colud someone please tell me the best way to freeze parsley as I have quite a lot of it and don't want it to go to waste.

Thanks Carole

Hi Carole, just bag it and seal the bag - that is all I do, not sure if it is correct or not, but it works for me

Hi Carole,

Yes, as Irene has suggested does indeed work but personally, if I have sufficient parsley to make it worthwhile, what I prefer to do is wash and dry (e.g. in a salad spinner) the parsley well, then chop it in the food processor and freeze it in ice cube trays. Once frozen transfer the frozen parsley cubes to a plastic bag or container and return them to the freezer - so convenient if making parsley sauce or whatever. I just add the still frozen cube(s) to the otherwise all prepared sauce and allow the parsley to thaw then reheat the sauce as/if needed.

Another thought, have some on the go at the moment, is we dry ours. Have it hanging, and then when it has dried, we rub it and store it in an airtight container. Great for soups, stews etc.

I to have mine already chopped so much easier while fresh rather than frozen. It freezes really well & I just put mine into plastic bags spread it out & lie flat so I can just break off what I need.

Has anyone made parsley pesto as a way of keeping it & is there a recipe about? Cheers, Chris

Salsa Verde is similar to pesto and uses parsley. Annabelle Langbein has a recipe which I can PM you if interested. Otherwise, a google search resulted in a few different Salsa Verde recipes.

Hi chrisb,

Here's the link to a 2004 thread with a Parsley Pesto recipe: [www.foodlovers.co.nz]

Thank you so much ladies for all your ideas.

You have inspired me Carole - I have dried parsley, just rubbed and stored, have a bag in the freezer, and today when I saw all our parsley - both flat leaf and curly leaf - thought mmmm shall I try the pesto. So I have just made it (from the BBC UK website) and mother of miracles, it is divine.
Now a question.. how long will it last?? I have it in an airtight jar in the fridge, but with cheese and garlic as an ingredient, any ideas please? Although it most probably won't last long enough for this question to matter, but just in case please
cheers Irene

Hi Irene. I have found an unopened jar which was hiding in the back of the fridge for several months (don't ask!!) and it was perfect. As for an opened jar, I guess it can be treated like jam. Opened jars never hang around long enough for me to find out a use before date!

Thanks Rachel, it should be fine then. Although as I said this is divine, I don't think it will last too long - and I mixed up both types of parsley and you can't even tell.
Cheers