How to preserve parsley

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this brief guide, we will answer the question “how to preserve parsley” and discuss the methods used to preserve parsley.

How to preserve parsley

Herbs and spices were found to be the second major dietary sources of salicylates in the Scottish population (17%) but in the diet of Poles they only contributed 7% of the total amount of salicylates. Several studies confirmed that salicylic acid (C7H6O3, 2-hydroxybenzoic acid) and its derivatives (salts and esters) may have pro-health properties (1).

Parsley can be preserved by:

Refrigerating
Freezing
Drying

Parsley and its uses

Parsley is one of the best-known herbs worldwide and is used as a garnish for a variety of dishes.

Freshly picked parsley has the most flavor and it is common to grow this herb in a pot and cut off some leaves when cooking up a dish. Fresh parsley can also be purchased at supermarkets. Since most dishes call for a small quantity of parsley, it is not uncommon to have an excess of this flavourful herb.

The parsley is known in traditional medicine as an effective remedy against digestive disorders, nephritis, kidney trouble, high blood pressure, and eye disorders. The effect relates to the presence of biologically active compounds in the leaves in stems. Parsley is rich in secondary metabolites of a wide spectrum of biological activities, such as phenylpropanoid apiol, oleanolic acid, furanocoumarin isoimperatorin and oxypeucedanin. It is also rich in vitamin C (3).

How to preserve parsley by refrigerating

Refrigerating is the best and easiest method to preserve parsley. Refrigerated parsley will have the same flavor and texture as fresh parsley. The only drawback is that refrigerated parsley must be used within 2 weeks.

In a study minimally processed parsley sealed in polyethylene bags was stored at 4°C for 12 days and had a shelf life of up to 12 days of storage, with little modifications of sensory parameters (2).

There are 2 ways to refrigerate parsley, one is by wrapping a damp paper towel and the other is by immersing the stems in water.

To refrigerate parsley in a damp towel:

Wash the parsley in clean water.
Remove the excess water by using a salad spinner or paper towels.
Wrap the parsley in a damp towel.
Place the towel inside a plastic bag.
Refrigerate until needed.

The above method preserves parsley for about 10 days and they don’t have to be washed again before using in a recipe (6).

To refrigerate parsley by immersing stems in water:

Do not wash the parsley beforehand.
Trim off a small section of the parsley stems.
Immerse the parsley stems in a glass of water so that the leaves stand upright.
Cover the leaves with a plastic bag.
Place it in the refrigerator.
Replace the water in the glass every 2 days to prevent microbial growth.

The above method allows parsley to be stored for about 2 weeks and they must be washed before being in a recipe. A study showed that leafy parsley stored using the traditional method of tufts immersed in water lose significantly more vitamin C than when stored in modified atmosphere packaging at 32°F (3).

How to preserve parsley by freezing

Freezing is a food preservation method that can potentially deliver a high degree of safety, nutritional value, sensory quality and convenience. The original advantages of freezing, compared to other preservation methods, were mainly in providing better quality vegetables. The essential step in freezing is to lower the temperature of foods with the intention of preventing, or at least minimizing, microbial and chemical changes (7).

Freezing properly will preserve parsley for about 6 months (5). A study showed that, after being stored frozen for 6 months, parsley leaves and stems significantly lost its typical flavor compared to the freshly prepared standard and developed off-odors and off-tastes, revealing substantial quality loss during frozen storage (4).

Frozen parsley will not retain the texture of fresh and refrigerated parsley but most of the flavor will be preserved. Frozen parsley cannot be used as a garnish since they lose texture once thawed. However, they can still be added to other recipes where the parsley will be heated or cooked such as soups and stews.

There are quite a few ways to freeze parsley including. You can freeze whole parsley stalks, chop or mince them up, or even freeze them in ice cube trays with or without water. Chopped parsley can also be mixed with other herbs of choice and then frozen.

To freeze parsley leaves (5,6):

Wash the parsley in clean water.
Remove the excess water by using a salad spinner or paper towels. You can either freeze with or without the stems.
Place the leaves inside a ziplock bag and squeeze out all the air. Leaves can be chopped or minced into a desired size at this point but whole leaves will retain more flavor.
Seal, label and place the bag in the freezer.

To freeze parsley leaves in an ice cube tray:

Wash the parsley in clean water.
Remove the excess water by using a salad spinner or paper towels. Remove the parsley leaves from the stems.
Place a few parsley leaves inside each cubicle of the ice cube tray and top up with water. Be sure to use as little water as possible. Olive oil or cooking oil can be added instead of water if a stronger taste is preferred. Parsley frozen in oil will melt sooner when added to dishes.
Chopped or minced parsley can also be instead of whole leaves.
Place the tray in the freezer until all the cubes are frozen.
Transfer the frozen cubes into a ziplock bag.
Squeeze out the air, seal, label and return it to the freezer.

How to preserve parsley by drying

Drying is an ancient and unparalleled physical procedure of food conservation used for direct preparation of food products as well as for further processing in the food industry. It has always been a valuable and common practice of conservation, ensuring the availability of food and medicinal products all year long (8).

Drying will preserve parsley for about a year, when stored in the refrigerator and up to three months when stored in a cool, dry location (5). However, all the texture and some flavor and aroma will be lost by drying. Dried parsley is mostly used to flavor mixed with other dried herbs.

There are several methods to dry parsley.

Parsley can be dried by:

Air-drying
Sun-drying
Using a food dehydrator
Using an oven
Using a microwave

Dried parsley must always be stored in an airtight container in a cool, dark place away from moisture. Dried parsley can also be frozen for about a year and a half but once again, there will be a loss of flavor.

You can find out more about the methods used to dry parsley here.