Parsley, our everyday green hero, finally deserves VIP treatment – not to wilt after three days!
Have you ever bought a bunch of fresh parsley, ceremoniously put it in the fridge… and three days later sadly buried it in the vegetable waste? Don’t worry – there is a solution, and it’s quite simple. With this trick you can keep your parsley fresh for up to a month! Yes, you read that right – a month. And no, you don’t need a magic fridge, just a little ingenuity (and baking soda).
1. Refrigeration – or how your parsley becomes a VIP guest in the fridge
First, give it a spa treatment – soak the parsley in a solution of water and baking soda for a few minutes (to get rid of the invisible “residents” that came with it from the store or garden). Then rinse and dry it thoroughly – we’re not making a salad, we’re preparing long-lasting freshness!
Place a paper towel inside the jar (a mini air conditioner, so to speak), then add chopped parsley. Cover with a lid and refrigerate. Voilà – your green herbal bomb will stay fresh and ready for action for weeks!
2. Freezing – when you want freshness, even in the middle of winter
If you know in advance that parsley will have to wait for its glory in some winter soup, wash it, dry it, chop it and put it in freezer bags or containers. You can also use ice cube trays to top it off - each cube gets its own dose of herbs (and who knows, maybe even a gin and tonic someday).
3. Drying – for lovers of classic herbal solutions
If you're more old-school or have a bit of a culinary genius in you, you can also dry your parsley. Spread it out in a clean, dry, well-ventilated area (read: not a humid bathroom), wait until it's completely dry, and then store it in an airtight container. It's not exactly "fresh-from-the-garden," but it's more than good enough for soups and sauces.
4. Marinating – when herbs meet olive oil
For those who want a little Mediterranean chic in their everyday cooking: chop some parsley, put it in a jar and pour over some good (not “everyday”) olive oil. This way you’ll have an aromatic oil and herb at the same time – the perfect duo for pasta, risotto or impromptu “from scratch” dinners.
Conclusion? Parsley is not just a garnish!
With a few tricks, you can get more out of parsley than just the last detail on your plate. Make it a permanent member of your kitchen team – and never end up as a greenish sadness in the trash again.
