Parsley can be frozen in ice cubes.
You can freeze parsley in different ways, such as putting it in water, putting it in olive oil, or leaving it alone. Results will be slightly different depending on which method you use, but you can add fresh parsley flavor to dishes during the cooler months of the year. Proper care and preparation of parsley, before and after freezing, is important for a long-lasting, flavorful herb.
Fresh parsley is commonly used to garnish foods.
Before freezing, parsley should be carefully cleaned and dried to remove any dirt or debris from the leaves and stems. At this point you can determine if you want to keep the sauce whole or cut it into smaller pieces. If you want to put the parsley in a liquid before freezing it, it is best to chop it first. Once chopped, you can place it in ice cube trays and fill them with water or olive oil before putting it in the freezer. Once the cubes used to freeze the sauce are frozen, you can place them in airtight plastic bags or plastic containers to store for three to six months.
If you decide you want to keep the parsley in whole pieces before freezing, place the pieces in airtight plastic bags or plastic containers after you’ve cleaned and dried them. Remove excess air by gently squeezing it before closing the bag or container to better freeze the parsley. This method also works with chopped parsley if you prefer it instead of whole.
Once the parsley is frozen, you can use it to flavor sauces and soups during the colder months of the year. The flavors will differ depending on whether you used water, olive oil, or just froze it yourself, so it’s important to remember this when making a dish. Frozen parsley doesn’t taste the same as fresh parsley because it has been frozen, so it doesn’t work well as a garnish or added to fresh dishes that haven’t been cooked. When you freeze parsley, it loses some of its freshness but retains more of the bright flavors of fresh parsley than dried parsley.