"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 01-24-2008, 01:59 PM   #1
Sous Chef
 
Join Date: Sep 2004
Posts: 509
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?

__________________

__________________
jpinmaryland is offline   Reply With Quote
Old 01-24-2008, 02:02 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
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.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-24-2008, 02:02 PM   #3
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
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.....
suziquzie is offline   Reply With Quote
Old 01-24-2008, 02:05 PM   #4
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
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
pdswife is offline   Reply With Quote
Old 01-24-2008, 02:15 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
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
GotGarlic is offline   Reply With Quote
Old 01-24-2008, 03:33 PM   #6
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
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. :)
__________________
GrillingFool is offline   Reply With Quote
Old 01-24-2008, 04:12 PM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
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.
jennyema is offline   Reply With Quote
Old 01-24-2008, 04:20 PM   #8
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
" 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.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 01-28-2008, 11:53 AM   #9
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
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...
Bilby is offline   Reply With Quote
Old 02-05-2008, 01:35 AM   #10
Sous Chef
 
Join Date: Sep 2004
Posts: 509
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.
__________________

__________________
jpinmaryland is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.