How to Chop and Store Parsley (So it Stays Fresh All Week!)
Serves 130 mins prep40 mins cook
Learn how to properly clean, chop, and keep parsley fresh all week long with this detailed tutorial. Use prepped parsley in your favorite recipes!
0 servings
What you need
Instructions
Yield: About ¾ cup chopped parsley 0 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. 1 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. 2 Lift the parsley out of the bowl, leaving the debris behind. Place in a salad spinner and spin dry. 3 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. 4 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. ChopView original recipe