How to Prep and Store Parsley (So It Stays Fresh All Week!)

Yield: About ¾ cup chopped parsley

1. Trim off the bottom third of the stems. Separate the parsley into a loose bunch. Pick through and discard any wilted, damaged or yellow stems and leaves.

2. Put the leaves and tender stems in a large bowl of cold water. Swish the parsley around for a few seconds, then let sit 5 minutes to allow the dirt to settle to the bottom of the bowl.

3. Lift the parsley out of the bowl, leaving the debris behind. Place in a salad spinner and spin dry. 

4. At this point, you can gather the the bunch of parsley into a bouquet, and put it in a cup of water. Keep it in the fridge or on the counter, picking what you need as you cook. Or you can put the washed parsley on a double layer of paper towels (or a clean kitchen towel). Pat the leaves gently, then roll the towel up with the parsley inside. Stick the rolled towel in a zippered plastic bag and refrigerate.

5. To chop the parsley. Set a damp paper towel under your cutting board to keep it from sliding around. Pile the parsley into a compact heap. Chop