ParsleyShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended for extended storage
For very short-term storage (1-2 days), place stems in a glass of water, cover loosely with a plastic bag, and keep at room temperature away from direct sunlight. Best stored in the fridge.
Refrigerator
7-10 days
Wash, pat dry, wrap loosely in a damp paper towel, and place in a plastic bag or airtight container in the crisper drawer. Alternatively, place stems in a glass of water, cover loosely with a plastic bag, and refrigerate.
Freezer
10-12 months
Wash, pat dry, chop, and freeze in ice cube trays with a little water or olive oil, then transfer to freezer bags. Or, spread chopped parsley on a baking sheet to freeze, then transfer to an airtight freezer bag.
Signs of Spoilage
- Wilting or limp leaves
- Yellowing or browning of leaves
- Slimy or mushy texture
- Off-odor or sour smell
- Visible mold growth
Room Temperature Safety
40°F–140°F (4°C–60°C)
Fresh parsley should not be left at room temperature for more than 2 hours. If the temperature is above 90°F (32°C), it should not be left out for more than 1 hour.
Safe Handling
Wash fresh parsley thoroughly under cool running water before use.
Avoid cross-contamination by using separate cutting boards and utensils for fresh produce and raw meats.
Discard any parsley that shows signs of spoilage.