All About Parsley
Your complete guide to parsley - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Parsley Last?
Storage times and freshness tips for 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.
Raw in Refrigerator1-3 weeks
Signs of Spoilage
Yellowing or browning of leaves, wilting and limp texture, dark or slimy spots, development of an off-putting, sour, or moldy odor.
How to Check
Visually inspect for vibrant green color and firm leaves. Touch the leaves to check for crispness; if they feel limp or slimy, they're likely spoiled. Smell the parsley; a fresh, herbaceous scent indicates it's good, while a sour or unpleasant odor means it's gone bad.
Storage Tips
To extend freshness, trim the stems, place them in a jar with about an inch of water (like a bouquet), and cover loosely with a plastic bag before refrigerating. Alternatively, wrap the parsley in a slightly damp paper towel and place it in a sealed plastic bag or container. Keep away from ethylene-producing fruits like apples or bananas.
Frozen6-12 months
Signs of Spoilage
Severe freezer burn (excessive ice crystals, dry or discolored patches), significant loss of vibrant green color (though some dulling is normal), or an 'off' smell upon thawing that is not just a muted version of fresh parsley.
How to Check
Visually check for excessive freezer burn or unusual discoloration. When thawed, it will be very soft and limp, which is normal for frozen herbs; however, it should still have a discernible parsley aroma, albeit milder. If it smells distinctly 'off' or rancid, discard it.
Storage Tips
Chop parsley finely before freezing. You can freeze it in ice cube trays with a little water or olive oil, or spread it on a baking sheet to freeze individually before transferring to an airtight freezer bag or container. Best used in cooked dishes rather than as a fresh garnish, as its texture will be compromised.