How to Freeze Parsley

Co-authored by Jerran Boyer

Last Updated: August 5, 2024 Approved

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Freezing fresh parsley at its peak ensures you'll be able to enjoy that fresh green taste all year long. Parsley can be frozen by the bunch in freezer bags, chopped up and made into ice cubes, or processed as pesto before freezing. Choose the method that fits your needs and storage space. Read on to learn more about how to freeze parsley.

Method 1

Method 1 of 3:

Using Freezer Bags

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Rinse it in cold water and leave it to air dry. You can help it along by patting it dry with a paper towel.^{[1]
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Research source} Be gentle, so the leaves don't break or bruise.
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Remove the stems. Wait until the parsley is fully dry to remove the leaves from the stems. Keep going until you have a big pile of parsley leaves.^{[2]
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- If you'd rather keep the stems, skip this step and keep the parsley intact.
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The key is to get it packed nice and tight, which will help to preserve it.
Stuff the bag entirely full. Use a bag small enough that you can fill it up completely. Pop into the freezer.
When you need parsley for a recipe, all you have to do is scrape the side of the ball using a knife. Pieces will come off ready for use and you don't even have to chop it.

Method 2

Method 2 of 3:

Making Parsley Ice Cubes

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You can use a salad spinner or a paper towel to dry it faster.
Separating the leaves from the stems will make the parsley easier to make into ice cubes.
Portion the parsley into separate ice cube containers. Fill each segment of an ice cube tray with parsley.^{[3]
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Top off the containers with water. Use as little water as possible - just enough to cover the parsley so you can make ice cubes.
- If you would prefer frozen parsley that has a stronger flavor when thawed, opt for olive oil (or another neutral flavor cooking oil) instead of water. While this means you'll add both oil and parsley to whatever dish you end up using it for, the parsley cube will melt into your dish faster when added directly, thereby reducing the risk that some parsley leaves will overcook while others are still frozen.^{[4]
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Place the trays in the freezer. Leave them there until the cubes are frozen. You can either leave the cubes in the trays until you're ready to use them or pop them out and put them in freezer bags.^{[5]
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- Stored in this way, you should be able to keep the parsley for around 2 weeks without significant flavor loss.^{[6]
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You can add the entire cube to a dish or let it thaw in a bowl and drain the water before using.

Method 3

Method 3 of 3:

Freezing Parsley Pesto

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1
Make pesto using your favorite recipe. Parsley freezes beautifully in the form of pesto, a blend of herbs, oil and nuts. Making pesto is a great way to preserve the bright flavor of parsley in the form of a convenient sauce that can be used to top pasta, salad, meat, or fish. To make pesto, do the following:^{[7]
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- Wash and chop 2 cups of parsley.
- Blend 1 cup walnuts or cashews, 1/2 cup parmesan cheese, 3 cloves garlic, and 1/2 teaspoon salt in a food processor.
- Add 1/2 cup olive oil while the processor is running.
- Add the parsley and blend until smooth.
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Scoop the pesto into individual freezer bags. Put the amount you'll use per meal in individual bags, so it will be easy to grab one and thaw it out when you need one.^{[8]
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- Alternatively, you can freeze pesto in an ice cube tray. Once pesto cubes are frozen, remove them from the tray and store them in the freezer in an airtight container.
Stack them flat until they are frozen solid. Once they are frozen, you can store them upright to create more room in the freezer.

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Question

What can I do with pesto besides add it to pasta?

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You can spread it on a sandwich, mix it into a salad dressing, use it in a baking recipe (like bread), or even use it as a pizza sauce!

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Can I freeze cilantro as well?

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Yes you can freeze cilantro (also known as coriander), but it will freeze a bit mushy. Because of this, I find it's helpful to finely chop the herbs before freezing -- that way it will be easier to add them to your cooking straight from the freezer. You can also lightly bake the leaves in the oven to dry them out, and then you can grind them to make coriander powder, which is nice when making curry.

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Can I dry herbs in a microwave oven between paper towels and then leave to cool?

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No, it would lessen the therapeutic benefits of herbs, it would be better to use an oven on very low heat and open, or a dehydrator.

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Tips

Pesto keeps well for several months in the freezer.^{[9]
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Label the bags you're using with the date you froze the pesto.

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