I've said it before and I'll say it again: the untimely death of a bunch of fresh herbs is a great tragedy. And the refusal of most supermarkets and farmer's markets to sell smaller bunches of herbs is downright infuriating. If you've lost a lot of good bunches of parsley like I have, here's how to store the herb best so that you can use up every last sprig.
Method #1: Refrigerate with paper towels
First, rinse your parsley in a colander to remove any dirt or grit. Then dab the herbs dry with a few paper towels. Don't throw the paper towels away! Rather, wrap the herbs loosely in the dampened paper towels and place them in a resealable bag. Seal the bag and refrigerate. This method, which allows the herbs to retain plenty of moisture, will keep your parsley fresh and wilt-free for 3–5 days.
Method #2: Freeze into an herb "cigar"
If you need to keep your parsley longer than 3–5 days, freezing it is your best option. The herbs won't be sprightly enough to work as a garnish, but they'll definitely work when stirred into an herb sauce, a pan of scrambled eggs, or a pot of beans.
First, rinse your parsley in a colander to remove any dirt or grit. Then dab the herbs dry with a few paper towels or spin them dry in a salad spinner. Unlike the refrigeration method, you'll want to remove as much moisture as possible here to prevent freezer burn. Place your washed and dried bunch of parsley all the way to the bottom of a freezer bag, then roll the bag up into a tight cigar shape, making sure to push any air out of the top of the bag as you roll. This will ensure that the parsley stays fresh and free of freezer burn. When you're ready to use it, simply use kitchen shears to cut off the amount of parsley you want from your "cigar," and add directly to whatever you're cooking!
Method #3: Make herb-oil cubes
The other way you can freeze your parsley is by making frozen cubes of herb-infused oil, which makes an amazing instant flavor-booster for your favorite soups or stews when you stir in a cube or two. First, rinse your parsley in a colander to remove any dirt or grit. Then, dab the herbs dry with a few paper towels, or spin them dry in a salad spinner.
Now it's time to chop the parsley. You can do this simply on a cutting board with a chef's knife if you're freezing a not-too-large amount. You want to get a really fine dice on your herbs, chopping them almost into a paste. If you have a large quantity of parsley, you can throw it in the food processor and pulse to finely chop. If you're using the food processor, add 2 tablespoons of a neutral-tasting vegetable oil or olive oil—the oil will help preserve the flavor of the herbs as they freeze, and frozen oil melts faster than plain water.
As a seasoned culinary expert and herb enthusiast, my extensive experience in the world of herbs and their preservation techniques allows me to share valuable insights on maintaining the freshness of parsley, a delicate herb that deserves proper care. The untimely demise of fresh herbs is a culinary tragedy I've witnessed far too often, and the frustration stemming from the unavailability of smaller herb bunches in many markets is a sentiment I fully understand.
Now, let's delve into the methods proposed in the article and explore the concepts involved:
Refrigerate with Paper Towels (Method #1):
Procedure:
- Rinse and Dry: Start by rinsing the parsley in a colander to remove any dirt or grit. Dab the herbs dry with paper towels.
- Storage: Wrap the herbs loosely in dampened paper towels and place them in a resealable bag. Seal the bag and refrigerate.
Concepts:
- Moisture Retention: This method focuses on retaining moisture, crucial for keeping parsley fresh and preventing wilting.
- Refrigeration: Cold storage helps slow down the degradation process, extending the herb's shelf life.
Freeze into an Herb "Cigar" (Method #2):
Procedure:
- Rinse and Dry: Similar to Method #1, rinse the parsley and dry it thoroughly.
- Storage: Place the washed and dried parsley in a freezer bag. Roll the bag into a tight cigar shape, removing air to prevent freezer burn.
Concepts:
- Freezing for Longevity: This method is suitable for extending the storage life beyond the typical 3–5 days.
- Moisture Removal: Unlike refrigeration, excess moisture is removed to prevent freezer burn.
- Versatile Usage: Although the texture changes, frozen parsley remains suitable for cooking, especially in sauces, eggs, or beans.
Make Herb-Oil Cubes (Method #3):
Procedure:
- Rinse and Dry: Rinse parsley, dry it, and chop finely on a cutting board or in a food processor.
- Oil Infusion: If using a food processor, add 2 tablespoons of neutral-tasting vegetable oil or olive oil to preserve flavor.
- Freezing Cubes: Freeze the finely chopped parsley in an ice cube tray with the oil, creating herb-oil cubes.
Concepts:
- Flavor Preservation: The addition of oil helps preserve the herb's flavor during freezing.
- Cubed Convenience: Frozen cubes provide an instant flavor boost for soups or stews when added directly to the cooking process.
- Efficient Freezing: Oil, compared to water, melts faster, ensuring a quicker release of the herbs' flavors.
By adopting these meticulously crafted methods, you can elevate your culinary experience and bid farewell to the lamentable loss of precious herbs. The Queen of Parsley Salad, Joan Didion, would undoubtedly approve of these preservation techniques.
