Keep parsley fresh longer for for several weeks in the refrigerator. Wash the entire bunch in warm water, shake off all excess moisture, wrap in paper towel and seal in a plastic bag. To freeze, for longer storage use, remove the paper towel and place the sealed bag in the freezer. Then simply break off and crumble the amount of parsley you need for soups, stews and other cooked dishes.
HOW TO USE
Because of its light scent and fresh taste, parsley can be used in anything from soups to sauces and vegetables. It’s often used as a main herb in stuffing. Sometimes its used as a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb or can gussy up casseroles and more.
One cup of chopped parsley contains:
1.78 grams (g) of protein
0.47 g of fat
3.8 g of carbohydrate
2 g of fiber
0.51 g of sugar
79.8 mcg vitamin C
5,054 international units of vitamin A
and vitamin K (One cup of parsley provides 1,230 percent of the recommended intake of vitamin K!)