How to Select, Store and Dry Parsley

Parsley is a bright green herb often used in American cooking. Parsley is one of America's most popular herb used today. There are two common types of parsley used today. Curly leaf and Italian flat leaf parsley. Curly leaf parsley is often used as a decorative garnish on plates and Italian flat leaf parsley is often used to flavor recipes.

Selecting Parsley: Fresh parsley is greener and more flavorful than dry parsley. Select parsley that is deep green and has not started wilting. Avoid fresh parsley that is wilted or discolored, this usually means the herb has been damaged or is old.

Preparing Fresh Parsley: Fresh parsley should be washed right before using it in a recipe. Place the parsley in a large bowl and add cool water. Gently stir it around to loosen debris from the parsley. Repeat several times to ensure all the debris has been removed. Parsley should be added last to recipes, to help retain the herbs color, nutrients and taste.

Using Dry Parsley: Dry parsley can be used if fresh parsley is not available; however, fresh parsley is more flavorful in recipes. If cooking with dry parsley, smash the herb and smell to see if the herb still has its aroma. If not, the parsley is old and should not be used. Also, if cooking with dry parsley, smash the herb to enhance the flavor of the parsley in your recipes.

Storing Parsley: Curly parsley is best preserved by freezing it in an airtight container. Fresh Italian leaf parsley should be stored in a zip-loc bag in the refrigerator. Fresh Italian leaf parsley can last weeks in the refrigerator. Dried parsley should be kept in an air tight container in a cool, dry, dark place. Dry parsley should be tossed out after 6 months in the pantry.

Drying Parsley: Italian flat leaf parsley can be dried by placing the parsley in a single layer on a clean cloth. Once dried, the parsley should be kept in an air tight container in a cool, dry, dark place.