Arguiñano helped turn parsley into an essential complement to any dish, but beyond that already iconic gesture of the television chef, the truth is that it is a basic herb in the kitchen. Since not all of us can have a garden or a simple pot at home, we have to learn to preserve it in the best possible way for fresh and lush hold.
That grateful custom is still maintained that they give you parsley when shopping in food markets, markets, flea markets and neighborhood stores, there are even fishmongers and supermarkets that maintain the gesture with their customers. Unfortunately, it is another ritual that is being lost and we usually have to buy it in a bag every time we need it.
It’s not that it’s a big expense, but nobody wants to have to go shopping every time they need a few twigs or leaves to season and decorate in the style of the Basque cook. Fortunately, parsley is one of the aromatic herbs that better hold on once cut, especially if we apply the best trick to preserve it.
The best method to preserve fresh parsley
The system is none other than the one that we already put to the test a while ago comparing it with the most popular methods. The worst thing we can do is leave it as it is at room temperature: needs refrigeration and humiditybut without going over.
A widely used trick is to place the bunch in a glass of water on the counter -an image that brings back family memories of my mother-, but it will be preserved much better if we resort to fridge. And we will not spoil any glasses in the process, which tend to get moldy and generate bad smells.
You just have to take several leaves of absorbent kitchen paper, wet or soak them very well, squeeze them to drain the excess liquid and carefully open them again. Next we have to wrap the parsley in those leaves completely moistened, but with unwashed grass. You have to form a well-closed bundle but without pressing excessively, letting it transpire.
Once the bundle is wrapped, the package should be placed in a hermetically sealed plastic or silicone food bag, such as those from freezing with zip, closing it well. And finally, you have to save it in the fridgein the least cold area but at a constant temperature, for example in the vegetable drawer.
With this system we will have the parsley in constant humidity, preventing it from drying out, and in an environment that is also humid but without stagnations, well protected and at a cool temperature. When we need to use it, we only have to remove the twigs that we need and store the rest in the same way.
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It’s not a bad idea check the bunch every two or three days if we do not use it daily, to remove the branches that are spoiling before or cut the ends of the stems that may begin to rot.
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