Don’t let parsley sit in your fridge until it turns into a sad, yellow slime. Wash it, dry it well, then store it like a bouquet in a glass of water with a plastic bag over the top. It stays fresh for over a week.
Or, do what I do: freeze it. Chop it up, stuff it into an ice cube tray, cover with olive oil, and pop the cubes out. Now you have instant flavor bombs for soups, stews, and sauces. It’s like having a little bit of summer ready to go.
