Preserving Parsley: The Expert’s Technique
Start with fresh parsley, washed and laid out on a cutting board. Using a knife, chop it into large pieces, then transfer the freshly chopped parsley to a deep container. Add a spoonful of baking soda and cover it with cold water until the parsley is fully immersed and the baking soda dissolves. Let the parsley soak for fifteen minutes, ensuring the leaves are submerged. Meanwhile, sanitize the cutting board with vinegar alcohol to eliminate bacteria and ready it for future use.
After 15 minutes, rinse the parsley under running water, changing the water approximately three times. Lay out the drained parsley on a clean sponge towel on a cutting board, using another towel to thoroughly dry it. Prepare a dry, clean glass jar, with paper towels lining the bottom pressed against the jar walls using a spoon. Place the dried parsley in the jar, ensuring an airtight seal and a transparent glass composition. Refrigerate the jar to uphold freshness and integrity for up to a month. With repetition, this preservation method can seamlessly integrate into your regular cooking routine.
