Preparation

• The parsley bunch is usually tied around the stems with an elastic band or string.

  Before cutting the elastic band or string, use a sharp knife to cut the terminal part of the parsley bunch, removing all the terminal parts of the stems at once.
  Cut the elastic band or string and open the parsley bunch.

  If the parsley bunch shows visibly damaged stems, make an initial selection by removing them.

  Wash the parsley
  Wash the parsley under running water to roughly remove soil and sand residues.
  Place the parsley stems in a large bowl or salad bowl, cover with running water, and add a pinch of baking soda.
  Shake the parsley stems to facilitate cleaning.
  √ you can also drain it immediately, I usually soak it for a while until the stems regain turgidity.

  Gently pour the contents of the salad bowl into the sink and thoroughly wash the parsley stems under running water to remove any soil and sand residues.
  Move the parsley to a colander and let it drain.

• Move the well-drained parsley stems onto a kitchen towel and make a further selection by removing any damaged stems.

• Pat the parsley stems dry with kitchen paper towels, place them in a freezer bag, and seal.

  This way the parsley stays fresh in the fridge for several days.

  How to keep parsley fresh longer in the fridge?
  As soon as you notice that the parsley stems are losing turgidity:
  • cut the terminal part of the stems;
  • rinse them under running water;
  • pat them dry again with kitchen paper towels;
  place them in a new freezer bag and seal.
  This will extend the life of the parsley for a few more days.
  This way, I can keep parsley in the fridge for a week and beyond.

• When the parsley bunch is particularly lush or I can’t use it quickly, I store it in the freezer.

  Pat the parsley stems dry with kitchen paper towels.
  They must be very dry.

  Separate the thicker parts of the stems from the tips [thinner parts of the stems and leaves].

  

• PARSLEY STEMS
  Parsley stems are excellent for flavoring broths, sauces, and gravies.
  Store the parsley stems in a freezer bag and place in the freezer.

  CHOPPED PARSLEY
  Chop the tips [thinner parts of the stems and leaves] of the parsley stems using a sharp knife and a cutting board.
  Store the chopped parsley in a freezer bag and place in the freezer.

• Take the necessary amount of parsley stems and add them to your dishes.
  I usually use 4 parsley stems at the beginning of the preparation.

  

• Take the necessary amount of chopped parsley and add it to your dishes.
  I usually add a handful of chopped parsley at the end of the preparation.