How Can You Tell If Parsley Has Gone Bad or Turned Yellow?

Parsley going bad shows up most clearly through yellowing or blackening leaves, slimy stems and a sour smell; fresh parsley has dark green, upright leaves and a light, sharp aroma. If even one of these signs appears, either that part should be trimmed away or the whole bunch reassessed.

What does a colour change indicate?

When parsley leaves start yellowing, this is usually a sign of moisture loss or sitting too long in the fridge; yellowing leaves are not yet dangerous, but they have lost flavour and texture. Black-brown spots at the leaf tips or stem bases are a sign that rot has begun; if these spots have not spread, that part can be trimmed away, but if they have spread, the whole bunch should be discarded. A vivid green colour is the most reliable sign that parsley is still fresh and usable.

How should texture and smell be judged?

Fresh parsley stems and leaves stand upright and firm; a limp, soft texture that crushes easily in the hand shows the herb has lost moisture or started to rot. Stems turning slimy and sticky to the touch is a clear sign that bacterial decay has progressed, and parsley in this state should be thrown out. In terms of smell, fresh parsley has a light, sharp, clean aroma; once that is replaced by a sour, stale or ammonia-like smell, the parsley should not be eaten.

Why does washed parsley spoil faster?

Parsley washed before storage and put in the fridge wet rots much faster than parsley kept dry; moisture left on the leaves creates an environment that favours bacterial growth. Because of this, parsley should be washed right before use, and if it needs storing, only the stem ends should be dipped in water while the leaves stay dry. Properly stored parsley can stay fresh in the fridge for 1 to 2 weeks, while a bunch stored wet can yellow and rot within just a few days.

Can a partly spoiled bunch be saved?

If only a few leaves in the bunch have yellowed, those can be picked out and the rest used; but if the stem bases have turned slimy or a bad smell has spread through the whole bunch, using the rest is risky. If a bunch looks questionable, smelling a small leaf before tasting it is worth doing; parsley that is slightly wilted but smells normal is usually still safe to use. The firmness of the stem base while chopping can also be a clue; fresh parsley stems offer a little resistance and cut cleanly, while stems that have started rotting go soft and crush rather than slice. Picking out any yellowed or rotten parts right after shopping, before storing the rest, helps the remaining bunch stay fresh longer; a single spoiled leaf can act like a source that speeds up decay in the ones around it.