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Old 01-24-2008, 12:59 PM   #1
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ISO the best way to store parsley

I put it in water in the kitchen it still goes bad. I put it in the fridge, it still goes bad in maybe 5 days..What if I put in a closed sandwich bag with a little moisture and leave in the fridge? Can you actually freeze it or does it just taste crappy after that?


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Old 01-24-2008, 01:02 PM   #2
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Rinse it off, pat it dry, wrap it in paper towel and put it into a plastic bag. Store in the fridge. It should last longer but a lot depends on how old it was and how well it was handled before you bought it.

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Old 01-24-2008, 01:02 PM   #3
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I don't think I would expect it to stay fresh for longer than 5 days no matter what I did to it. I usually do the damp paper towel / plastic bag thing but I never paid attention to how long it lasts.
Not that there's anything wrong with that.....
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Old 01-24-2008, 01:05 PM   #4
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I either dry it or
chop it up and then freeze. It works... lasts almost forever.
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 01-24-2008, 01:15 PM   #5
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I trim the bottoms of the stems and put it in a glass of water in the fridge. It lasts a week or so. I think that's the best you can expect. If you don't use it up by that time, throw it in a salad.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 01-24-2008, 02:33 PM   #6
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I lay out about 4 paper towels and roll it up so that the herb is layered
between the paper towels. If it is dry, I sprinkle a little water on it.
Then I put it back into the bag it came from the grocery store in, but
I poke holes in the bag all over first. Store in the crisper area.
I have basil, cilantro and parsley last at least a week. Gets a bit wilted
sometimes, but rarely goes "bad" before a week.

Then I dehydrate it and use it dried. :)
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Old 01-24-2008, 03:12 PM   #7
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It freezes well for cooking use. Not as a garnish or anything.

I had two huge plants going in October and I cut it all and froze it. Will have enough for the whole winter.
Less is not more. More is more and more is fabulous.
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Old 01-24-2008, 03:20 PM   #8
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" I trim the bottoms of the stems and put it in a glass of water in the fridge "

GotGarlic, that's what I do. I trim the ends so they are all the same height. Make sure there are no leaves in the water, or they go skanky very quickly. If I remember to change the water every few days, I've managed to keep it for almost 2 weeks. If it seems like it's getting dry, cover it loosely with a plastic bag.
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Old 01-28-2008, 10:53 AM   #9
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I'm the same as Loprraine but I don't trim the stems. Lasts me longer than five days. Freeze and use direct in cooking or dry in an off (but recently on very low) oven for a few minutes.
Too many restaurants, not enough time...
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Old 02-05-2008, 12:35 AM   #10
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I used andy's method and the last vestiges of the parsley are going to make it two weeks. A new record! I feel somehow inadequate that I cant use up all my parsley in a week but so it goes...Excellent tips. Thank you everybody for your contributions.

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