How to Harvest and Store Parsley for Year-Round Use

Harvesting and storing parsley properly can allow you to enjoy its fresh flavor and vibrant color throughout the year, even after the growing season ends. Here’s a guide on how to harvest and store parsley for year-round use:

Harvesting Parsley:

1. Timing: Wait until your parsley plants have grown to a reasonable size before harvesting. It’s generally best to wait until the plant has several leaf stems and leaves have reached a good size.
2. Method: Use clean and sharp garden shears or scissors to snip off the outer stems and leaves. Try to avoid cutting more than one-third of the plant at a time to ensure continued growth.
3. Cutting: Trim the outer stems from the base of the plant, leaving the inner stems and younger leaves untouched. This encourages new growth from the center of the plant.
   

Storing Parsley:

1. Cleaning: Rinse the harvested parsley under cold water to remove any dirt or debris. Gently pat the leaves dry with a paper towel or use a salad spinner.

2. Air Drying:

   • Bundle a few parsley stems together and tie them with a string or rubber band.
   • Hang the bundles upside down in a well-ventilated area away from direct sunlight. This allows the parsley to air dry slowly.
   • Once the parsley leaves are brittle to the touch, gently crumble them and store them in an airtight container.

3. Freezing:

   • Another effective way to store parsley is by freezing it.
   • Wash and chop the parsley leaves, removing any tough stems.
   • Place the chopped parsley in ice cube trays and cover with water or olive oil. Once frozen, transfer the parsley cubes to a freezer-safe bag or container.
   • Use the frozen parsley cubes directly in soups, stews, sauces, and other cooked dishes.

4. Herb Butter:

   • Create parsley-infused herb butter by mixing chopped parsley into softened butter.
   • Roll the flavored butter into a log using parchment paper, then wrap it in plastic wrap and store it in the freezer.
   • Slice off portions of the herb butter as needed to add a burst of parsley flavor to cooked dishes.

5. Dehydrating:

   • If you have a food dehydrator, you can use it to dry parsley leaves quickly.
   • Spread the parsley leaves on the dehydrator trays and follow the manufacturer’s instructions for drying herbs.
   • Once dried, crumble the leaves and store them in an airtight container.

Tips:

• For the best flavor, use your stored parsley within 6 to 12 months. Over time, the flavor can diminish.
• Parsley stored using the drying methods can be used as a seasoning in various dishes, from soups and stews to sauces and marinades.
• Be sure to label your stored parsley containers with the date to keep track of freshness.

By following these steps, you can effectively harvest and store parsley to enjoy its fresh taste and aromatic qualities even after the growing season has ended.