Parsley is a versatile aromatic herb whose flavor is best when fresh; nevertheless, it can be kept for future use. It is widely used in our cuisine and in French and goes well with a wide range of fish, chicken, pasta and vegetable dishes. It is also excellent for garnishing, to prepare an herbal tea and to solve digestive or gallbladder problems; it is rich in vitamin K, C and folic acid. Some claim that a strong infusion of parsley is a great remedy for rinsing hair and getting rid of lice.
Steps
Method 1 of 6: In the Refrigerator
Step 1. Collect fresh parsley from the garden
Do this before the flowers begin to open and work in the morning before the dew has dried. This is the moment when the aromatic herb has its strongest flavor; the heat of the afternoon tends, in fact, to attenuate it. Alternatively, buy fresh parsley from the greengrocer. Choose a bunch that has bright green leaves, good-looking and smelling good. Do not purchase wilted, brown, dried, or moldy parsley. If you collect it in the garden, cut it with a good portion of the stem still attached and do not damage the leaves.
Step 2. Rinse it
Use cold water to wash the parsley and then gently shake it to remove excess water from the leaves. This also eliminates any excess dirt and insects that may have nested.
Step 3. Chop it into small pieces and discard the stems
Alternatively, you can leave the twigs whole.
Step 4. Place the chopped parsley on a plate or tray and place in the refrigerator
Place the container on the top shelf of the appliance, away from other foods that could drip onto the aromatic herb.
Step 5. Every day, gently shake the parsley
This way it dries evenly on all sides. Within 2-3 days, it should be dry and won't lose its bright green color.
If you have decided to dry the whole branches, the times could expand up to a week
Step 6. Transfer the dry parsley to an airtight container and store it in a cool, dry place
Method 2 of 6: Blanch and Freeze the Parsley
Step 1. Collect fresh parsley from the garden
Do this before the flowers begin to open and work in the morning before the dew has dried. This is the moment when the aromatic herb has its strongest flavor; the heat of the afternoon tends, in fact, to attenuate it. Alternatively, buy fresh parsley from the greengrocer. Choose a bunch that has bright green leaves, good-looking and smelling good. Do not purchase wilted, brown, dried, or moldy parsley. If you collect it in the garden, cut it with a good portion of the stem still attached and do not damage the leaves.
Step 2. Rinse it
Use cold water to wash the parsley and then gently shake it to remove excess water from the leaves. This also eliminates any excess dirt and insects that may have nested.
Step 3. Blanch the parsley in boiling water
This method allows you to blanch herbs, vegetables or fruit, so that the color and flavor remain unchanged during the preservation process. To whiten the parsley, use tongs and immerse it in a pot full of boiling water for a few seconds, move it inside the water. Take it off when you see that the color is intense.
You can also skip this step, but you will get parsley with a less strong color and flavor
Step 4. Cool the aromatic herb under cold running water or simply in the air
By doing so, you stop cooking which began with the contact with boiling water.
Step 5. Remove the stems and finely chop the leaves with a knife
Step 6. Transfer the parsley to an ice cube mold, adding a little water to each compartment
Be very careful not to overfill each cube. Alternatively, you can store the herb in a small freezer bag.
Step 7. Freeze the parsley and water cubes for about 24 hours or until solid
Step 8. Place the cubes in a freezer bag or suitable airtight container
Use them within 4-6 months.
Method 3 of 6: Air-dry the parsley
Step 1. Collect fresh parsley from the garden
Do this before the flowers begin to open and work in the morning before the dew has dried. This is the moment when the aromatic herb has its strongest flavor; the heat of the afternoon tends, in fact, to attenuate it. Alternatively, buy fresh parsley from the greengrocer. Choose a bunch that has bright green leaves, good-looking and smelling good. Do not purchase wilted, brown, dry, or moldy parsley. If you collect it in the garden, cut it with a good portion of the stem still attached and do not damage the leaves.
Step 2. Rinse it
Use cold water to wash the parsley and then gently shake it to remove excess water from the leaves. This also eliminates any excess dirt and insects that may have nested.
Step 3. Tie the parsley sprigs together with string to form bunches
Wrap each deck in a paper bag to protect it from dust and sunlight during the drying process. The sun softens the colors of the dried parsley. If you put the grass in paper bags, however, make sure that there is sufficient air circulation in order to prevent the formation of mold. Check each bunch from time to time to make sure it doesn't rot.
Step 4. Hang each deck both indoors and outdoors
If you dry the parsley indoors, it will retain a more intense aroma. The process takes a week or two to complete. If you decide to dry it outside, choose a place away from humidity, birds and animals. Tie the bunches well so they don't come off in the wind.
Step 5. Store the parsley
When the leaves are crumbly, they are ready to be transferred to an airtight container and stored in a cool, dry place.
Method 4 of 6: Dry the Parsley in the Oven
Step 1. Collect fresh parsley from the garden
Do this before the flowers begin to open and work in the morning before the dew has dried. This is the moment when the aromatic herb has its strongest flavor; the heat of the afternoon tends, in fact, to attenuate it. Alternatively, buy fresh parsley from the greengrocer. Choose a bunch that has bright green leaves, good-looking and smelling good. Do not purchase wilted, brown, dried, or moldy parsley. If you collect it in the garden, cut it with a good portion of the stem still attached and do not damage the leaves.
Step 2. Rinse it
Use cold water to wash the parsley and then gently shake it to remove excess water from the leaves. This also eliminates any excess dirt and insects that may have nested.
Step 3. Line a baking sheet with parchment paper and sprinkle it with parsley
If the grass comes into contact with the metal of the pan, know that it could become dark.
Step 4. Set the oven temperature to low and place the pan on the top shelf
This ensures adequate air circulation around the pan throughout the drying process.
Step 5. Check the parsley periodically to make sure it doesn't burn
It will be ready in about 2-4 hours.
Step 6. Place the dried parsley in an airtight container
Keep it in a cool, dry place.
Method 5 of 6: Dry the Parsley with a Dehydrator
Step 1. Collect fresh parsley from the garden
Do this before the flowers begin to open and work in the morning before the dew has dried. This is the moment when the aromatic herb has its strongest flavor; the heat of the afternoon tends, in fact, to attenuate it. Alternatively, buy fresh parsley from the greengrocer. Choose a bunch that has bright green leaves, good-looking and smelling good. Do not purchase wilted, brown, dry, or moldy parsley. If you collect it in the garden, cut it with a good portion of the stem still attached and do not damage the leaves.
Step 2. Rinse it
Use cold water to wash the parsley and then gently shake it to remove excess water from the leaves. This also eliminates any excess dirt and insects that may have nested.
Step 3. Preheat the dryer to a temperature between 35-45 ° C
If you live in a region with high humidity, it is advisable to raise the temperature up to 50 ° C.
Step 4. Sprinkle the parsley on a tray
Space each sprig away from the others and then put the tray in the dryer. In this way you are sure that the air inside the dehydrator circulates correctly around the aromatic herb.
Step 5. Check the parsley
Periodically check the process and remove the grass from the appliance when it is completely dry. If the leaves are crumbly and the stem breaks instead of bending, then the parsley is ready.
The time required for drying can vary from one to four hours, depending on the dehydrator model
Step 6. Store the dried parsley in an airtight container and in a cool, dry place
Method 6 of 6: Microwave the Parsley
Step 1. Collect fresh parsley from the garden
Do this before the flowers begin to open and work in the morning before the dew has dried. This is the moment when the aromatic herb has its strongest flavor; the heat of the afternoon tends, in fact, to attenuate it. Alternatively, buy fresh parsley from the greengrocer. Choose a bunch that has bright green leaves, good-looking and smelling good. Do not purchase wilted, brown, dry, or moldy parsley. If you collect it in the garden, cut it with a good portion of the stem still attached and do not damage the leaves.
Step 2. Rinse it
Use cold water to wash the parsley and then gently shake it to remove excess water from the leaves. This also eliminates any excess dirt and insects that may have nested.
Step 3. Cover the grass with absorbent paper
Place some sheets on a plate, arrange the parsley in a single layer and then cover it with another sheet of paper.
Step 4. Heat the parsley in the microwave for about 30 seconds
Check it constantly to make sure it doesn't burn. If, after this time, the grass is not completely dry, move it gently to make sure that the process continues evenly. Heat the parsley again for another 30 seconds.
Times may vary according to the appliance model, follow the instructions carefully
Step 5. Store the dried parsley in an airtight container and in a cool, dry place
Step 6. Finished
Advice
- Dried herbs are much stronger than fresh herbs. Use about half a serving of dried parsley instead of fresh chopped parsley.
- Do not harvest the parsley until you are ready to dry it according to your preferred method. If you leave it unused for too long after cutting it, it will wilt and have a less intense flavor and color after the storage process.
- You can also preserve parsley by incorporating it into other foods, such as herb butter, aromatic oil, pesto and so on.
