Chef Jordi Cruz: Store parsley in water like flowers to keep it fresh longer

For home cooks struggling to keep fresh parsley vibrant, Michelin-starred chef Jordi Cruz offers a simple yet effective solution: treat it like a bouquet of flowers.

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For fresh parsley to last longer, don't freeze it; better to put it in water as if they were flowers.

Cruz, who holds three Michelin stars, dismisses common preservation methods like freezing, which he says can damage the herb. Instead, he advocates for a technique that mimics how florists keep cut stems fresh. The method involves cutting the base of the parsley stems cleanly and placing them in a glass or container with about two to three centimeters of water.

To further enhance longevity, Cruz recommends covering the parsley leaves loosely with plastic wrap or a plastic bag. This creates a humid microenvironment, shielding the herb from the drying effects of refrigerator air. He asserts that this approach ensures the parsley retains its hydration and stays fresh for significantly longer periods.

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The procedure consists of making a clean cut at the base of the stems to remove any oxidized section and thus facilitate liquid absorption.

When selecting parsley at the market, Cruz advises choosing bunches with intense green color, free from yellow spots or dry stems. He also recommends removing any damaged leaves before storage. Washing the parsley should be left until just before use, as excess external moisture can accelerate spoilage.

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This external protector fulfills a vital function: it isolates the plant from the dry environment of the refrigerator and maintains a constant level of humidity.