All About Flat-leaf parsley
Your complete guide to flat-leaf parsley - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Flat-leaf parsley Last?
Storage times and freshness tips for flat-leaf parsley in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Frozen (Chopped or Pureed)3-6 months (quality degrades after this, but still safe)
Signs of Spoilage
Significant freezer burn (dry, discolored, grayish spots), dull color, lack of fresh aroma when thawed, or an 'off' freezer taste/smell.
How to Check
Visual: Look for a relatively consistent green color. Excessive grayish or dried-out patches indicate freezer burn and loss of quality. Smell: Thaw a small piece; it should still have a subtle parsley aroma. A complete lack of smell or an unpleasant freezer odor indicates significant quality degradation. Texture (after thawing): While it will be much softer and limp than fresh, it shouldn't be mushy or slimy.
Storage Tips
Method 1 (Chopped): Wash and thoroughly dry parsley. Chop finely, then spread on a baking sheet to flash freeze for an hour. Transfer to an airtight freezer bag or container, removing as much air as possible. Method 2 (Ice Cube Tray): Chop parsley, pack into ice cube trays, cover with a little water or olive oil, and freeze. Once solid, transfer cubes to a freezer bag. Frozen parsley is best used in cooked dishes (soups, stews, sauces) rather than as a fresh garnish, as its texture will be altered upon thawing. Label with the date of freezing.
Raw in Refrigerator (Hydrated/Wrapped)1-2 weeks
Signs of Spoilage
Yellowing or browning leaves, wilting/limp texture, slimy texture, mold growth (fuzzy white/grey patches), off-odor (sour, rotten).
How to Check
Visual: Look for bright green, firm leaves. Any dullness, yellowing, browning, or fuzzy spots indicate spoilage. Touch: Healthy parsley is crisp and firm. If it feels soft, limp, or slimy, it's past its prime. Smell: Fresh parsley has a clean, herbaceous aroma. A sour, musty, or unpleasant smell means it's gone bad.
Storage Tips
Best Method 1 (Bouquet): Trim stem ends, place upright in a glass with an inch of water (like a bouquet), cover loosely with a plastic bag, and refrigerate. Change water every 1-2 days. Best Method 2 (Paper Towel): Wash parsley and dry thoroughly with a salad spinner or paper towels (excess moisture causes sliminess). Wrap loosely in a slightly damp paper towel, then place in a zip-top bag or airtight container before refrigerating. Avoid storing near ethylene-producing fruits (like apples or bananas) as this can accelerate yellowing and spoilage.