Parsley: How to Choose, Store, and Use It

Parsley is a fresh, aromatic herb found on tables throughout Turkish cuisine. It is used in everything from salads and soups to Turkish bulgur salad, meat, and fish dishes, adding flavor, color, and freshness. The two main types are flat-leaf and curly parsley, each used for different purposes. Fresh parsley adds a green color and a distinct aroma. This guide covers how to choose, store, and use parsley.

Parsley's place in the kitchen
Fresh parsley can be added to salads and used to garnish hot dishes. Finely chop it for salads and sauces, including dressings made with lemon and olive oil. Parsley tea is an herbal infusion made by steeping a few sprigs of parsley in hot water. Fresh leaves can also be added to dishes just before serving.

How to choose fresh parsley
Look for bunches with dark green, bright, firm leaves. Yellowed, darkened, or wilted leaves have lost their freshness. The stems should be firm yet flexible and should not snap easily when gently bent. Avoid bunches with brown or mushy stem ends. Curly parsley has a firmer texture and sharper flavor, while flat-leaf parsley has a milder, slightly sweet aroma; flat-leaf parsley is often preferred for salads and sauces. Bunches sold with their roots attached generally stay fresh longer than bunches with the roots cut off.

How to store parsley
A practical way to keep parsley fresh is to stand the stems in a glass of water, cover it loosely with a bag, and refrigerate it. This method can keep parsley fresh for about 1 week; the water should be changed every 2 days. Washed and thoroughly dried parsley can also be wrapped in a dry paper towel and kept in a covered container for a similar amount of time. For longer storage, chopped parsley can be frozen in ice cube trays with a little water or olive oil. Add the frozen cubes directly to soup or a sauté pan. Wet parsley darkens quickly and can begin to rot in the refrigerator within a few days, so do not skip drying it after washing.

How to use parsley in cooking
Use parsley as a main ingredient in salads such as kısır (Turkish bulgur salad) and tabbouleh, or add it to soups and other dishes during the final minutes of cooking. Adding it too early can make it lose its color and aroma. Chopped parsley with olive oil, lemon, and garlic makes a simple sauce to spoon over grilled meat and fish. The stems need not be discarded: they have a stronger aroma than the leaves and can be added to the simmering liquid for chicken or vegetable stock. Add finely chopped parsley to yogurt sauces and mezze such as haydari (thick Turkish yogurt and garlic dip) at the last moment to preserve its freshness and bright green color.

Common mistakes
One of the most common mistakes is adding parsley at the beginning of cooking and letting it cook for a long time; this dulls its bright green color and causes much of its aroma to dissipate. Another mistake is refrigerating it without drying it after washing; damp leaves can yellow and rot within a few days. Chopped parsley left uncovered for a long time also loses freshness and color as it is exposed to air, so chop it shortly before use. A dull knife crushes the leaves and speeds up discoloration; cutting them in one motion with a sharp knife helps preserve their texture.