Parsley is excellent for freezing, so that surplus harvests do not have to be thrown away. We show how it works.
Freezing parsley is one of the best ways to preserve the popular culinary herb. That’s because freezing not only protects parsley’s very delicate foliage, but also preserves its delicate flavors. Regardless of whether you choose the decorative curly or prefer the finely spicy, smooth variety: By freezing, parsley can be stored excellently and thus enjoyed for months after harvesting.
Freeze parsley as small bunches
Parsley can be harvested year-round – but the leaves taste most aromatic before they bloom. When cutting and harvesting parsley, it’s best to work from the outside in so the shoots can regrow. Before you freeze the freshly harvested parsley, you should sort the seasoning herb and free it from wilted parts. Wash the shoots and gently dry them between towels or paper towels. You can then gather a few stems into small bunches and place them in freezer bags. Seal them as airtight as possible. To keep a good track of your frozen treasures, label the bags visibly with herb names and freezing dates.
While parsley will only keep for a few days in the refrigerator, the shoots can be stored for at least six months when frozen – as long as the cold chain is not interrupted. Want to use the parsley to garnish fish, potatoes or cottage cheese? Then simply crumble the frozen herbs in the bag: this saves chopping.
Freezing parsley in portions is particularly practical for enhancing cooked dishes. To do this, first finely chop the washed and dabbed seasoning herb on a board. Then place the chopped herbs in ice cube containers, fill the individual chambers with a little water and place the containers in the freezer. To save space, the frozen parsley cubes can then be transferred to freezer bags. Alternatively, if you don’t have ice cube containers available, you can use small freezer jars to store the chopped parsley. When needed, the frozen cubes can be easily removed and used for soups or sauces, for example.
Tip: Together with chives and dill, it makes a great spice mix for salads. Of course, you can also put together your tried-and-true favorite blend and freeze it in small portions. In general, herbs with soft leaves and shoots are especially suitable for freezing.
No thawing necessary
Thawing frozen parsley is generally not necessary or recommended prior to preparation, as the leaves can quickly become soft, watery and less flavorful after thawing. Frozen parsley cubes are best added to cooked dishes near the end. Once defrosted, you should use herbs quickly and also not refreeze them. By the way, you can also dry parsley to preserve its fresh, spicy flavor.
