How to Store Parsley to Avoid Waste: Quick and Simple Methods

Parsley is a versatile and beloved aromatic herb in Italian cuisine. However, it often happens that you buy a bunch and see a lot of it wither before you can use it all. To avoid waste and always have this precious herb available, here are some methods to best preserve it: drying in the microwave, freezing minced and freezing with garlic.
Method 1: Microwave Drying
Drying parsley is a quick and easy way to preserve it for a long time. Here's how to do it using the microwave:
Preparation:
Wash and dry the parsley well. Remove the thicker stems and keep only the leaves.
Arrange the parsley leaves in a single layer on a microwave-safe plate, covered with baking paper.
Place the dish in the microwave. Set the microwave to low power (about 600 watts) and heat for 1-2 minutes.
Check the leaves; if they are not yet dry, heat in 30 second intervals until they reach the desired consistency.
Once dry, let the leaves cool and then crumble them. Store them in an airtight jar, away from light and moisture.
Method 2: Freezing Chopped
Freezing parsley is another effective way to preserve it while maintaining its fresh flavor. Here's how to do it:
Preparation:
Wash and dry the parsley, then chop it finely.
Spread the chopped parsley in a single layer on a rigid surface, covered with baking paper. Place the baking sheet in the freezer until the parsley is frozen (about 1-2 hours).
Transfer the frozen parsley to a small freezer container.
By doing this, you will be able to take only the amount of parsley you need each time, without defrosting everything.
Method 3: Freezing with Garlic
An interesting variation on freezing minced is to add some garlic. This method is perfect for always having a mix ready to flavor your dishes.
Preparation:
Wash and dry the parsley, then chop it finely together with some garlic cloves (the amount of garlic depends on your taste).
Distribute the mix of parsley and chopped garlic in a container covered with baking paper, close the container (this will prevent the smell of garlic from invading the freezer) and freeze as described above.
Once frozen, transfer everything to a small freezer container. This mix can be used directly in stir-fries, soups or sauces, without the need for thawing.
With these simple methods, you can preserve parsley for longer and reduce waste in the kitchen. Whether dried in the microwave, frozen minced or frozen with garlic, you will always have this essential aromatic herb on hand for many recipes. Happy cooking!
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