Can parsley go in the fridge?

In this brief article, we are going to answer the question “Can parsley go in the fridge?”. We will also discuss how to keep fresh parsley in the refrigerator, what is the best way to freeze parsley and if parsley goes bad in the fridge. 

Can parsley go in the fridge?

Yes, parsley can go in the fridge. Refrigeration requires rinsing your parsley to eliminate any grit. Then, using a couple of paper towels, dab the herbs dry (1,2). 

The recommended conditions for storage of parsley are 0 °C (32 °F) with 95 to 100% relative humidity. Parsley can be stored for 1 to 2 weeks under these conditions, compared to only 3 days at 18 to 20 °C (64 to 68 °F) with 85 to 90% relative humidity (1)

If you want parsley for more than 3–5 days, freezing it is the best solution. While the herbs will not be vibrant enough to use as a garnish, they will perform well when combined into a herb sauce (3,4).

To freeze parsley, rinse it well by dipping and swishing in a bowl of cool water and dry with paper towels to eliminate any dirt or grit. The herbs should next be dabbed dry with paper towels or spun dry in a salad spinner. Unlike refrigeration, you’ll want to eliminate as much moisture as possible from this approach to avoid freezer burn (2). 

Fill a freezer bag halfway with cleaned and dried parsley, then wrap the bag up into a tight cigar shape, being careful to force any air out. This will preserve the parsley’s freshness and prevent freezer burn. When ready to use, just cut the desired quantity of parsley off using kitchen shears and add immediately to whatever you’re preparing (4).

How to keep fresh parsley in the refrigerator?

To keep fresh parsley in the fridge you can store it at 0 °C (32 °F), by doing this this delicate herb has a shelf life of 2 weeks . This window of time allows you to simply plan when to freeze your parsley (1,2).

• On the bottom of the parsley stems, make a new cut.
• Wrap the parsley gently with a moist paper towel.

• To avoid excessive moisture accumulation, place the bundle in an open bag or container.
• Refrigerate it for up to 2 weeks .
• Another less practical way is to immerse the stems in water and refrigerate the leaves after covering them with a plastic bag.

The only way to keep parsley for a long time is to bag it and put it in the freezer. If you use a lot of parsley in every recipe every day, you need a way to keep it longer than that (2).

You’ll be relieved to learn that there are many excellent methods for freezing parsley. There is no one-size-fits-all strategy for freezing parsley; it all depends on how you want to utilize it once thawed. This defrosted herb works well in several dishes (2,4).

Please keep in mind that frozen parsley, once thawed, might not be suitable for garnishing.

To ensure maximum taste retention, it is essential to properly prepare this fresh herb for freezing.

Place the parsley in a big basin of water and stir it around. This gets rid of dirt, debris, and sometimes even bugs if you pick it up from your yard. if the stems of the parsley are fragile, they do not need to be separated from the leaves. Remove the leaves off the parsley stalks if they are tough (4).

Spin them in a salad spinner to remove extra moisture. The leaves may be spread out on a tea towel and patted dry with another tea towel if you don’t have one. Additionally, paper towels may be utilized. The objective is to dry this green herb completely to avoid freezer burn.

What is the best way to freeze parsley?

The best way to freeze parsleys is to trim them to your specifications, then wrap them loosely in an airtight container and set them in the freezer (4).

Another alternative is to wrap entire leaves into a long log, which may then be chopped with a sharp knife as needed (4).

To do this, compress parsley leaves firmly into a gallon-size Ziploc freezer bag. Lay the bag flat on your counter without closing it and begin rolling from the bottom up, pressing out the air as you go. Seal your bag when you reach the top. Make certain you date-stamp your luggage.

Bear in mind that none of these ways requires the parsley to be completely defrosted. Take just what you need and immediately replace the container or log in to the freezer.

To safely thaw frozen parsley, transfer it to the refrigerator and allow it to thaw slowly. Once thawed, pat it dry to remove excess moisture. The texture may be softer than fresh parsley, but it can still be used in cooked or blended dishes. Refreezing is possible, but it may further impact the quality of the herb (5).

What are the benefits and drawbacks of freezing parsley?

Freezing parsley offers several benefits, including the ability to preserve the herb’s flavor, aroma, and nutritional value for an extended period. Freezing also helps to prevent waste by preserving excess or leftover parsley. By preserving extra or unused parsley, freezing aids in reducing waste (6).

There are, however, a few negatives to consider. Freezing can produce textural changes, making the parsley slightly softer when thawed. The vivid green color may fade as well. Furthermore, frequent freeze-thaw cycles can degrade the herb’s quality (7). 

Does parsley go bad in the fridge?

Yes, parsley can go bad in the fridge. If you freeze parsley you can extend its shelf life and it will hardly go bad, but if you just refrigerate and not store properly it might go bad. 

To avoid this, trim the stems, take off any broken leaves, cover it in a moist paper towel or perforated plastic bag, and place it in the refrigerator away from the freezer to extend its shelf life (4). 

Yellowing, browning, sliminess, or a strong stench are indications that something is going bad and it’s time to throw away the parsley after you detect these symptoms (1).

Conclusion

In this brief article, we answered the question “Can parsley go in the fridge?”. We discussed how to keep fresh parsley in the refrigerator, what is the best way to freeze parsley and if parsley goes bad in the fridge.

References

1. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service Agriculture, Handbook Number 66, 2016, 453-454.

2. Zander, A., Bunning, M. Guide to Washing Fresh Produce. Colorado State University, 2010.

3. Iaccheri, E., et al. Simple and efficient approach for shelf-life test on frozen spinach and parsley. Journal of Agricultural Engineering, 2021,52(3).

4. Silva, C.L.M. Home Freezing of Fruits and Vegetables. In book: Frozen food science and technology, 2008.

5.The Big Thaw – Safe Defrosting Methods. USDA, 2013

6. Li, L. et al. Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables. Journal of Food Composition and Analysis, 2017, 59, 8-17.

7. Van der Sman, R.G.M. Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. Food Engineering Reviews, 2020, 12, 399–420.