Storing Parsley & Herbs
When you buy a fresh bunch of herbs, you'll most likely only use a portion. What do you do with the rest? Why buy more herbs when you can preserve the ones you have for future use?
This process works only for fresh leafy herbs like parsley, cilantro, basil, tarragon, and dill. Rosemary and thyme can be frozen as is, with no processing.
Because most recipes call for these herbs to be chopped, we will chop them or blend them with a food processor with oil. The oil will keep the herbs from going rancid and from getting slimy.
Start with clean, destemmed herbs, then add them to a food processor (or blender if you have a lot of them). Pour a couple tablespoons of oil (olive or any other neutral-flavored oil) with the herbs and blend. Add more oil as needed to keep the mixture moving. Blend until all large pieces are chopped down.
Pour into a jar or airtight container. Keep in the fridge for a few weeks or in the freezer for a few months.
Approximately 1 cup of fresh herbs blends down to 1/4 cup of chopped herbs with oil. When using in a recipe, spoon out only 1/4th of the measurement called for in the recipe. Since there's oil here, too, accommodate recipe measurements for the extra oil.
Use in dressings, spreads, sauces, soups, or pestos as needed.
The herbs may turn dark, but they are still OK. You can add an extra layer of oil on top of the mixture when putting it away to keep oxygen away from the herbs, preserving it even more.