{"id":7244,"date":"2024-09-20T21:39:27","date_gmt":"2024-09-20T18:39:27","guid":{"rendered":"https:\/\/www.recipes-eng.top\/?p=7244"},"modified":"2024-09-20T21:39:28","modified_gmt":"2024-09-20T18:39:28","slug":"how-to-preserve-parsley-the-tricks-that-really-work","status":"publish","type":"post","link":"http:\/\/www.recipes-eng.top\/?p=7244","title":{"rendered":"How to preserve parsley: the tricks that really work"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">In the fridge, in the freezer in oil or in salt: this is how you preserve the most commonly used aromatic herbs in our Mediterranean cuisine<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/dilei.it\/wp-content\/uploads\/sites\/3\/2022\/09\/Prezzemolo.jpg?w=687&amp;h=386&amp;quality=90&amp;strip=all&amp;crop=1\" alt=\"How to preserve parsley: the tricks that really work\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Parsley is one of the most used aromatic herbs in Mediterranean cuisine because its flavor complements many dishes, especially fish dishes. A pasta with mussels, a seafood saut\u00e9 or even a simple boiled cod would not have the same taste or aroma without its use.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However, it is not uncommon that a bunch of parsley from the greengrocer or supermarket is a little too big to use to season one or two courses, and we therefore always have plenty left over.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Unfortunately, parsley has very delicate and perishable leaves, so it is almost impossible to keep it fresh for a long time unless we use preservation methods that, although simple and homemade, guarantee the durability of this aromatic herb.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Store parsley in water or in the refrigerator for a few days<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If we are big consumers of parsley and we often prepare recipes that combine this aromatic herb, we only have to keep the purchased bunches&nbsp; fresh&nbsp;<strong>for a few days<\/strong>&nbsp;&nbsp;. In this case, there are two best ways to preserve parsley:&nbsp;&nbsp;<strong>in water or in the refrigerator<\/strong>&nbsp;&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If we place the stems of our parsley bouquet&nbsp;&nbsp;<strong>in a vase<\/strong>&nbsp;like a bouquet of flowers &nbsp;and keep them in a place where they are exposed to direct light, our aromatic heart herb will remain peacefully preserved, keeping its flavor and aroma intact, for at least three days.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The refrigerator<\/strong>&nbsp;is a great ally in the preservation of food and therefore also of parsley. To keep parsley in the refrigerator, simply place it in a container filled with water (submerge it completely) or in food bags, so even in this case it will last for at least 3 days.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Storing parsley in the freezer: jars and \u201cindividual portions\u201d<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If the refrigerator is one of our greatest allies when it comes to food preservation, the freezer is certainly our best friend. There are many methods&nbsp;&nbsp;<strong>to keep parsley in the freezer for several months.&nbsp;<\/strong>&nbsp;The first and simplest is to divide our bunch of parsley into many mini bunches and then put them in different food bags.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The second method is to separate the leaves from the stems, put them in a jar and then freeze it. Finally, the third method is to make water and parsley cubes using the appropriate ice cube molds. In this case, we can use individual portions of parsley when we need it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In addition, we can also mix the parsley to obtain a kind of ready-made minced meat that we can freeze in a special airtight container and use little by little.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Before freezing,<\/strong>&nbsp;&nbsp;&nbsp;parsley must be washed and, if you do not choose the diced method, dried.&nbsp;&nbsp;<strong>Remember that<\/strong>&nbsp;&nbsp;like any other food, once thawed, parsley cannot be kept in the fridge, it must be consumed!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Parsley pickled in oil<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Food can also be preserved very well in oil and this of course also applies to parsley. We can decide&nbsp;&nbsp;<strong>to preserve either a whole bunch of parsley or just its leaves in oil.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Before placing the parsley in an airtight jar with extra virgin olive oil, it must be washed and dried thoroughly. The bunch or leaves must be completely covered with oil to keep them fresh for at least a month.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We recommend that you keep your parsley in oil in the fridge and not in the pantry and not throw away the oil in which we have stored it because it is actually an excellent seasoning and is a good naturally flavored oil that can also be used for saut\u00e9ing other dishes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Salted parsley<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Salt has been used as a food preservative since ancient times. Parsley can also be preserved in salt, but make sure you use the right ratio of the two foods.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To preserve salted parsley,<\/strong>&nbsp;&nbsp;you must first wash it, dry it well and leave it in the air for a few hours. Once the parsley is completely dry, it must be placed in a jar together with the salt and the ratio between the two must be 1 to 2: for every 50 grams of parsley we must add 100 grams of salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salted parsley must be stored in a cool, dry place and will last for several months. In the kitchen, of course, you must then take into account the taste of the parsley, which, if you wish, can be washed to remove excess salt before use.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Dried parsley<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Another way to preserve parsley for a long time is to dry it<\/strong>&nbsp;&nbsp;. To dry this aromatic herb, we must first wash it, dry it well and chop it finely.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then we turn the convection oven to the lowest setting and in the meantime we place the chopped parsley on a baking sheet lined with baking paper. We bake everything for 3 or 4 hours. Once the parsley has dried, let it cool and place it in an airtight container to store it in the pantry.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Always fresh parsley: How to care for the plant<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Storing bunches of parsley is the best way to avoid unnecessary waste, but having them fresh and ready to hand is definitely something else. Even if you don&#8217;t have what is known as a green thumb, you can try keeping a parsley plant at home so you can grab a few leaves when you need them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The parsley plant is in fact very resistant and it is possible&nbsp;&nbsp;<strong>to buy it already formed<\/strong>&nbsp;&nbsp;(but remember that parsley has deep roots, so it is better to transplant it into a larger pot)&nbsp;&nbsp;<strong>or to grow it by planting the seeds yourself<\/strong>&nbsp;&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the second case, keep in mind that after evenly planting the seeds in a large pot, it will take at least a month for them to germinate and about 80 days before the first leaves can be collected.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Caring for parsley<\/strong>&nbsp;&nbsp;is very simple: it must be watered daily and sparingly: the soil must always be moist (never let it dry!) \u200b\u200band at the same time you must be careful not to water too much to avoid harmful stagnation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The soil of the parsley plant must be carefully weeded with a rake every two months and pruned every six months: a very light effort compared to the pleasure of being able to enjoy your own personal and always fresh, fragrant parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the fridge, in the freezer in oil or in salt: this is how you preserve the most commonly used aromatic herbs in our Mediterranean cuisine Parsley is one of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advice"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - 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