Parsley is an aromatic plant widely used in Italian cuisine. Let’s find out together the tricks to collect it at the right time of year and above all to preserve it in the most correct way.

Among the most appreciated aromatic plants of all time, parsley must certainly be mentioned. It is in fact a very tasty food, with a pungent and unique flavour. It can be placed on many dishes to which it certainly manages to give that extra touch. Obviously, like all things, this too tends to get damaged as the days go by.

Precisely for this reason it is advisable to learn those conservation techniques that could make this vegetable maintain its characteristics. You also need to know that there are the right moments to pick it as it is in certain periods of the year that it manages to give its best in terms of taste and yield. So here’s what we discovered about parsley, about harvest times and above all about its conservation.

Parsley: the characteristics of the aromatic plant

When it comes to aromatic herbs, it is impossible not to mention parsley. This plant is really widespread in every area of ​​Italy. It is very easy to grow and has many health benefits for those who consume it. We remember it for the therapeutic use it manages to exercise towards water retention and the accumulation of excess liquids. Its leaves are also detoxifying and taking them regularly could help eliminate toxins that accumulate in the body.

The benefits derive from the presence of all those components that contribute to making parsley a noble food. We are talking about fats, sugars, carbohydrates, proteins, fibres, sodium, potassium, calcium and iron, all of which are truly precious elements. According to some experts, parsley is a powerful natural anti-inflammatory and can be used to counteract bad breath and aid digestion. It can be eaten both raw and cooked, as each recipe can be enhanced according to the use of this food. In some parts of Italy it is used for decorationof the dishes, as its leaves are really characteristic.

When to collect it: this is the right time

As mentioned above, there is a time of year when picking parsley is best. In this case we are not talking about months or seasons but about a phase of growth that occurs in this plant. To benefit from the organoleptic qualities of the product it is advisable to harvest the parsley before flowering. This is because, when the flowers bloom, the flavor of the leaves becomes lighter.

It is also possible to collect it when the new leaves point following pruning, or when the external parts of the plant are too large compared to the more internal ones. These little tricks allow you to identify the best stage for the harvest, not only for what you will bring to the table, but also for the new possibilities that will be offered to the plant. The new leaves will thus have the opportunity to expand, while in the presence of the old ones they could dry out earlier than necessary.

How to store fresh parsley?

The same precautions must be taken with regard to the conservation of fresh parsley. This plant is really very delicate, which is why it could be damaged if not protected in the best possible way. Parsley can be stored in a freezer if placed in special bags and defrosted at the time of consumption .

As for the refrigerator, on the other hand, it is necessary to place the parsley in some plastic packages or inside a bit of aluminum foil. In this case, however, the precious aromatic herb will only be good for three days after which it will be thrown away. Many suggest placing the parsley inside a damp cloth and placing it in turn inside a freezer bag. This way it will release moisture and its leaves won’t dry out too soon.

A classic type of conservation concerns instead the possibility of storing the parsley in the water. All you have to do is put the stems of the vegetable in the water, cover everything with transparent film and place the parsley in the refrigerator. In this case the duration of the product should be around a week. Have you ever tried any of these tricks?