How to Freeze Parsley: Ice Cube, Oil, and Flat-Bag Methods

How to Freeze Parsley: Ice Cube, Oil, and Flat-Bag Methods

ByKen

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Knowing how to freeze parsley lets you keep a fresh harvest for cooking long after the plant has stopped producing. Penn State Extension lists parsley among the herbs that freeze well, and it describes several simple methods: freezing chopped herbs in water-filled ice cube trays, mixing them with oil, freezing them flat in a bag, or freezing whole leaves on a tray. This guide walks through each method and explains how frozen parsley is best used. Frozen herbs change texture, so the sources also explain where they fit in cooking and where they do not.

Quick answer

  • Strip the leaves from the stems and chop them, then fill an ice cube tray half full of water, add about 1 tablespoon of herb to each section, push the herbs under the water, and freeze.
  • When the cubes are frozen solid, top off each section with more water, freeze again, then pop the cubes out and store them in a labeled freezer bag.
  • Use frozen parsley in soups, sauces and stews. Penn State notes that frozen herbs generally do not look attractive as garnishes.
  • Do not thaw herbs before adding them to cooked dishes.

How we chose these sources

The sources in this post are university extension publications, including Penn State Extension’s herb freezing guide (hosted on a UC ANR server), a UC ANR herb harvesting and preserving publication, and the University of Tennessee Extension drying guide, which covers how to prepare herbs before preservation. Each was opened on 2026-10-27 and checked for a working address. No retail or product pages are used for the methods. Where a source says nothing about parsley specifically, this post says so.

Preparing parsley before freezing

Preparation affects the result. Penn State advises selecting fresh herbs in mid-morning, when the dew is off the plants but before the sun has evaporated the oils that provide the flavor. It then recommends rinsing the herbs in clear water and patting them dry or spinning them dry in a salad spinner, and adds: “Don’t crush them.”

The UC ANR publication says leaves should be free of insect damage and other blemishes. The University of Tennessee guide adds that herbs should be rinsed in cool water to remove soil, gently shaken to remove excess moisture, and that bruised, soiled or damaged leaves and stems should be discarded. Tennessee also advises looking carefully for insects.

After rinsing, the UC ANR publication notes that gardeners have the option of freezing sprigs, whole leaves, or leaves cut or torn into smaller sections. Penn State’s water-cube method starts by stripping the leaves from the stems and chopping them, the same way you would for fresh use.

Method 1: Ice cube trays with water

This is the method Penn State describes first for herbs. Fill an ice cube tray half full of water, then place about 1 tablespoon of herb in each section and push the herbs under the water as much as possible. Place the tray in the freezer. The next day, when the cubes are frozen solid, add more water to top off each section, return the tray to the freezer, and freeze until solid again. Then pop out the cubes and store them in a freezer bag, labeled and dated.

The top-off step is part of the source’s instructions. Penn State’s wording is that the next day, once the herb cubes are frozen solid, you add additional water to top off the cube and freeze it solid.

To use a cube, add it directly to soups, sauces, stews or other cooked dishes. Penn State says frozen herbs can be used in the same proportion as fresh herbs, but it also warns that freezing causes the water in the cell walls to expand, so the herbs will be limp when thawed. That is why the source suggests using frozen herbs in cooked dishes.

Method 2: Freezing parsley in oil

Penn State describes a second method that uses oil. You chop the herbs and mix them with a small amount of oil, which helps the mixture scrape from the jar more easily because it does not freeze as hard as water-based cubes. The mixture can be frozen in ice cube trays and used the same way as the water cubes, or frozen in small jelly jars, where the oil does not freeze solid and you can scrape out the amount you need.

The source advises that a neutral flavored vegetable oil such as canola oil allows the flavor of the herb to dominate, and that olive oil is suitable if it complements the herb. Penn State also notes that herbs frozen in oil keep their color better than those frozen individually. The oil should be added only if the mixture will be frozen. The source is direct on this point: do not store herbs in oil at room temperature.

Penn State describes a paste option as well, made by blending oil with fresh herbs in a blender until smooth. The same rule applies to the paste: it is meant for the freezer.

Method 3: Freezing parsley flat in a bag

For herbs that are used in sauces and cooked dishes, Penn State describes freezing in a flat layer. Place a thin layer of chopped herbs and oil inside a zipper-lock bag, leave about a half-inch open at the top, squeeze out the air, and seal the bag. Lay the bag on a flat plate or baking sheet, spread the mixture into a thin even layer, and freeze until solid. When you need some, break off the amount you want, reseal the bag and store the rest.

Penn State says herbs frozen this way freeze and melt quickly because the surface area is greater. Its reason for recommending this method is that cooks find cubes cook unevenly as the cube melts.

Method 4: Freezing whole leaves on a tray

To keep leaves separate so you can remove only what you need, Penn State recommends stripping the leaves off the stems and spreading them in a single layer on a cookie sheet in the freezer. As soon as they are frozen, move them to a freezer bag. The source warns to work quickly when you remove leaves from the bag, because thawed and refrozen leaves freeze together in a clump.

Storage and odor control

Penn State warns that herbs give off odors that can be absorbed by other foods in the freezer. It suggests wrapping herbs in foil or placing them in glass jars with an airtight lid. The source also says that plastic freezer bags and boxes suitable for freezing vegetables and fruits allow for the transfer of odors. Its instruction for strong-smelling herbs is to double wrap them in foil or place them in freezer jars. Parsley is not described as a strong-smelling herb in the source, so the bag method is a reasonable choice, but the odor caution applies to any herb in the same freezer.

Penn State also says to label and date each bag. The UC ANR publication says herbs should be labeled with the name of the herb and the date harvested, which is a useful habit when you are storing several herbs.

Using frozen parsley well

Frozen parsley works best in cooked dishes. Penn State says frozen herbs generally are not attractive as garnishes, because the freezing process softens them. Add the frozen cube or flat piece directly to the pot, and do not thaw the herbs first, according to the Penn State instructions.

The UC ANR publication describes blanching as an option for some herbs. It notes that blanching before freezing will sacrifice some flavor but retain better color. The publication also says basil should always be blanched to keep it from blackening. This post does not recommend blanching parsley, because the sources do not describe a parsley blanching method.

What we could not verify

The methods above are general herb freezing methods that Penn State applies to parsley. The sources used here do not provide every detail a home cook might want, and the gaps are listed below.

What the sources do not say

  • No source used here gives a freezer storage time for parsley. The UC ANR publication includes a line about how long frozen herbs last, but the copy available for this review is cut off before the number appears.
  • Penn State’s freezing guide does not give a parsley-specific flavor retention figure, and this post does not add one.
  • No source used here describes a blanching step for parsley, so none is given.
  • The sources do not name a particular freezer temperature for herbs beyond general freezer use.

Frequently asked questions

Can you freeze parsley without chopping it?

The UC ANR publication says herbs can be frozen as sprigs, whole leaves, or leaves cut or torn into smaller sections. Penn State describes chopping for its water-cube and flat-bag methods, and freezing whole leaves on a tray for the separate-leaves method.

Should frozen parsley be thawed before cooking?

No. Penn State says not to thaw herbs before adding them to cooked dishes. Freezing causes the cell walls to expand, so the herbs are limp when thawed.

Why does frozen parsley not work well as a garnish?

Penn State says freezing causes the water in the cell walls to expand, which leaves herbs limp when thawed. The source says frozen herbs will generally not be attractive as garnishes.

Can you freeze parsley in oil?

Penn State describes freezing chopped herbs mixed with oil, either in ice cube trays or in small jars. It warns that oil should only be added to herbs that will be frozen, and that herbs should not be stored in oil at room temperature.

Do you need to wash parsley before freezing it?

Penn State advises rinsing the herbs in clear water and then patting them dry or spinning them dry in a salad spinner before freezing. The University of Tennessee guide says to rinse herbs in cool water to remove soil and shake off the excess moisture.

For more on preserving parsley and other herbs, see how to preserve herbs in oil and how to harvest herbs. If you are still growing the plant, how to grow curly parsley in pots covers planting and care.

Sources

  • Penn State Extension, “Freezing Herbs” (copy hosted at UC ANR): https://www.ccfruitandnuts.ucanr.edu/sites/default/files/2020-10/337965.pdf (opened 2026-10-27)
  • UC ANR Publication 337969, “Harvesting and Preserving Herbs and Spices for Use in Cooking”: https://ucanr.edu/sites/default/files/2020-10/337969.pdf (opened 2026-10-27)
  • University of Tennessee Extension, Janie Burney, “Drying Herbs”: https://lawrence.tennessee.edu/wp-content/uploads/sites/116/2023/06/Drying-Herbs.pdf (opened 2026-10-27)

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