Now none of us intends to forget the parsley or anything else we buy at the grocery store. But let's face it--- parsley can get buried in a vegetable crisper or stuffed into the back of the box even if you clearly label it and put in a fresh keeper bag and all those tricks to keep it alive until you use it up. So one day when I brought the fresh bundle of parsley into the house straight from the grocery store, it occurred to me that I might be able to keep it easy to use, "fresh" and ready whenever I needed to add some color and flavor to my soup or meatloaf.
I have done this two ways: prep the parsley and put it in a freezer safe Rubbermaid container or prep it and put it into a freezer Ziploc bag. I think I like using the bags the best because they can be pressed flat and don't take up much space in the freezer. But you can do whichever method works best for you and your kitchen! Let me put in a small plug here for using the brand name of those handy plastic bags. I have used other brands and generic bags and have found after trial and error, the genuine S.C. Johnson brand of Ziploc bags just work better and don't let me down with zips that fail to lock. By using the freezer type bags, they are heavy enough not to rip and tear. And if you really hate using new bags each time, you can rinse them out and dry them and they are good to go for many more times.
So first I get out my materials: Gallon or quart size Ziploc bags, scissors I keep in the kitchen for chores like this, paper towels or clean dish towel and a Sharpie marker. I take the whole bunch of parsley and rinse it under cold water and then shake it lightly to get off excess water and put it on a paper towel or two. I take off the tie wrap the store has on it to hold the bundle together. Then I use the scissors to snip just the top part of the parsley to separate it from the stem. Most of us won't use the stems anyhow, so they can be tossed or put in the compost bin. (If you are a juicer, you can put the stems in your morning smoothie.) Soon I have a nice pile of mostly parsley leaves. I feel through the pile and search for any stems that are still sticking out. I use the scissors to snip them off and I don't obsess over this part. I just try to make sure it's mostly leaves and not stems. It is not the world's biggest tragedy if you end up with a stem or two. You can snip those off later when you use the parsley.
|A freshly prepped pile of parsley--stems cut off.|
|One gallon size Ziploc bag of parsley ready to freeze.|