Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store parsley in a perforated plastic bag in your fridge for up to a week. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Once dry, store herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the parsley. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)


July - November


Zhoug Chili Paste

1 bunch cilantro
1/2 bunch parsley
2 hot green chilis, coursely chopped
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp water

Blend all ingredients in food processor until it forms a course paste. Should be HOT!