Home Can You Freeze It? How to Freeze Parsley (+ 2 Ways to Preserve It)

How to Freeze Parsley (+ 2 Ways to Preserve It)

If you’ve recently overdone it in the produce section, you may be curious about how to freeze parsley. You might be wondering if it’s even possible! 

Fortunately, it is. It’s not that difficult to do, either. But why would you want to freeze parsley?

Bunch of Fresh Parsley

There are plenty of reasons! Maybe you accidentally bought too much.

Or perhaps the market had an excellent sale going on. Or maybe you just want to freeze it to use in smoothies later!

Whatever the reason, this article will tell you all about how to freeze parsley. 

Can You Freeze Parsley?

You can easily freeze parsley. You can choose to freeze whole parsley or just the leaves. Either way, the process is super simple. 

However, you should note that the texture of parsley won’t be the same after freezing it.

It’ll still taste great, but that unique parsley texture doesn’t survive the freezing process.  

Keep that in mind when using the parsley later on. If you need parsley’s signature texture, opt for fresh parsley instead.

Cut and Washed Parsley on a Plastic Coriander

How to Prepare Parsley Before Freezing

How you prepare parsley before freezing depends on which method you’re using to freeze it.

Regardless, you’ll start the same way: by cleaning it! 

It’s always best to freeze clean herbs.

That way, you don’t introduce any dirt, chemicals, or dust into your freezer. You can clean it in several different ways.

My favorite way is to fill a clean bowl with cool water and just give the parsley a dip.

You can also clean it under gently running water or in a salad spinner.

Either way, be sure it’s clean first. Then, give it ample time to dry.

You won’t want to freeze wet or even slightly damp parsley.

Even a tiny bit of remaining water can cause ice crystals to form. 

If that happens, it’ll ruin your parsley. So be sure to dry it thoroughly and leave it sitting out on absorbent paper towels.

Once the parsley is completely dry, it’s time to freeze it.

How to Freeze Parsley 

Like many herbs, you can freeze parsley in one of two ways. You can freeze it whole when you purchase it.

Or you can remove the leaves and freeze them as a puree.

Let’s examine each way now.

Chopped Parsley on a Zip Bag

1. Freeze It Whole in Bags or Air-tight Containers

Freezing whole parsley is the quickest and easiest way to do it.

You simply take the parsley, stems, leaves, and all, and seal it in an air-tight container. 

This could be a freezable Tupperware container or vacuum-sealed bags. If you don’t have either of these things, you aren’t out of luck. 

Instead, you can seal it in regular bags. You’ll just need to double-bag the parsley.

Wrap it as tightly as possible in the first bag. Then, place the entire bag of parsley into another bag. 

Try to remove as much air as possible from the second bag, as well.

Once that’s done, you can just put a date on it and stick it in the freezer. Easy peasy.

Pureed Parsley

2. Freeze It As a Puree in Cubes

You probably already know the puree/cube method if you freeze lots of herbs. If not, that’s okay. I’m here to tell you how to do it!

Start by removing all the leaves from the parsley stems.

Then, toss them in a food processor with olive oil or water. Puree the mixture until it makes a paste.

Then, simply pour the paste into an ice tray or small, single-serve containers. (Freezer-safe ones, of course!) 

If you freeze in individual containers, that’s all you’ll need to do. If you use the ice tray method, you’ll have an extra step. 

Pop the “ice” cubes out of the tray and put them in Ziploc bags or a freezer-safe container. (Don’t leave them exposed in the ice trays, in other words.)

Be sure to date your bags or containers to keep track of when you froze your parsley.

Parsley in a Wooden Chopping Board

How Long Does Frozen Parsley Last? 

As long as you freeze it properly, parsley can last for quite some time.

My friends and I (and the internet at large) disagree on exactly how long that is, though. 

I’ve used parsley that I froze nearly a year before and still had good results with it. Other people insist three or six months is the limit. 

It may come down to freezing methods and your specific freezer.

However, as long as you’re using it in a recipe and not as a garnish, it should be fine for at least six months.

Just remember that frozen parsley is like most frozen herbs. The longer you leave it, the less it will retain its freshness and texture. 

That’s why it’s best to use frozen herbs in recipes where they don’t take center stage. And never try to use them as a garnish.

How to Freeze Parsley

Wondering how to freeze parsley? There are 2 easy methods you can use to preserve your parsley so it’s ready for recipes when you are.


  • Method 1
  • Parsley

  • Method 2
  • Parsley

  • Water or Olive Oil

  • Equipment
  • Method 1
  • Paper towels

  • Airtight containers/Vacuum-seal bags OR

  • (Optional) Salad spinner

  • Method 2
  • Paper towels

  • Ice trays

  • Zip-top bags/Airtight container

  • Food processor

  • (Optional) Salad spinner


  • Method 1
  • Wash the parsley using cool water in the sink or a salad spinner.
  • Thoroughly dry the parsley with absorbent paper towels.
  • Place whole parsley into airtight containers or vacuum-seal bags OR
  • Place whole parsley into one bag, then another bag.
  • Remove as much air as possible from the bags.
  • Add the date to the container/bag.
  • Place them in the freezer.
  • Method 2
  • Wash the parsley using cool water in the sink or a salad spinner.
  • Thoroughly dry the parsley with absorbent paper towels.
  • Remove the leaves from the parsley.
  • Put the parsley leaves into a food processor.
  • Add enough water or olive oil to make a puree.
  • Puree the mixture into a paste.
  • Pour the paste into an ice tray.
  • Freeze the tray overnight.
  • Remove the cubes and place them in zip-top bags/airtight containers.
  • Add the date to the bag/container.
  • Place them in the freezer.
How to Freeze Parsley

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this post.


Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

Leave a Comment