Parsley might look humble sitting on the side of a dinner plate, but this powerhouse herb deserves a starring role in your kitchen.

Whether you’ve grown an entire garden patch or brought home a big bunch from the market, there’s one question that always comes up: what do I actually do with all this parsley?

Well, my friend, you’re about to find out. This guide covers everything, from using the stems to blending the perfect parsley puree that makes quick weeknight meals shine.

Why Parsley Deserves More Love

Parsley is more than just a garnish, it’s bright, fresh, and full of flavour. Rich in vitamin C, vitamin K, and antioxidants, it adds a subtle pop to almost any savoury dish.

If you grow parsley, you already know it’s generous. Once it’s happy in your garden, it’ll grow like crazy, and you’ll end up with way more than you think you can use. But don’t worry, nothing goes to waste here.

Flat-Leaf vs Curly Parsley

There are two main types of parsley, and both have their place in the kitchen:

Flat-Leaf (Italian) Parsley

• Stronger flavour, ideal for cooking.
• Easier to chop.
• Best for sauces, soups, pestos, and garnishes.

Curly Parsley

• Milder flavour.
• Holds its shape beautifully.
• Great for salads, tabbouleh, or as a decorative garnish.

When making parsley puree or using parsley stems for stock, either type works, just be sure it’s fresh, vibrant, and washed well.

What to Do With Parsley Stems

If you’ve ever trimmed off parsley stems and tossed them in the compost, stop right there. Those sturdy green stalks are packed with flavour, even more than the leaves!

Here’s what to do instead:

1. Separate leaves and stems.
   Rinse both thoroughly in cold water.
2. Save the stems for stock.
   Chop them into smaller pieces and store in a freezer bag.
   When making stock, toss them in along with:
   • Onion ends
   • Carrot peels
   • Celery leaves
   • Garlic skins or cloves
   • Peppercorns
   • (Optional) a clean eggshell for clarity
   The stems infuse incredible depth without overpowering the broth.
3. Save the leaves for puree or garnish.
   Spin them dry in a salad spinner or pat gently with a clean tea towel.

How to Prep and Freeze Parsley Leaves

Freezing parsley is one of the easiest ways to keep that summer freshness all year long.

1. Coarsely chop clean, dry parsley in a food processor.
2. Spread it in a thin layer inside a Ziploc bag and freeze flat.
3. Once frozen, you can easily snap off as much as you need for soups, sauces, or dressings.

No more sad, wilted parsley in the fridge drawer, you’ll always have a burst of green at your fingertips.

How to Make Parsley Puree (Your Secret to Quick Meals)

When you have herbs ready to go, dinner becomes easy. This parsley puree is one of my favourite kitchen shortcuts, a bright green cube of flavour that makes everything taste fresher.

You can use just parsley, or mix it with basil, cilantro, or any tender herbs you have on hand.

How to Use It

Add one cube at a time to:

• Sautéed vegetables
• Soups or stews
• Pasta, risotto, or grain bowls
• Salad dressings or vinaigrettes
• White pizza or flatbread bases
• Sandwich spreads or mayo

Each cube is like a spoonful of garden magic.

Creative Ways to Use Parsley Puree

Think beyond the garnish, parsley puree adds vibrant flavour anywhere you want freshness or colour. Try:

• Stirring into cooked grains or lentils for an instant herb boost.
• Mixing with lemon juice and garlic for a light chimichurri.
• Drizzling over grilled chicken, seafood, or roasted vegetables.
• Swirling into soups just before serving for a restaurant-style finish.

Bonus: Other Flavour Boosters to Try

If you love the idea of having quick flavour enhancers on hand, try experimenting with other freezer-friendly purees:

• Grilled Eggplant Puree: Add smoky depth to sandwiches or pasta.
• Sun-Dried Tomato Puree: Great for spreads, dips, and Mediterranean dishes.
• Parsley & Garlic Mix: Combine chopped parsley and garlic in olive oil for an instant base to sauté veggies or season sauces.

Pro tip: these all make fantastic hostess gifts, just fill a small jar, tie on a ribbon, and add a tag with serving suggestions.

Secret to a Quick Meal: Parsley Puree

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 40 cubes

Ingredients

  

• 2 heads of parsley leaves only (about 8 cups)
• ¼ cup olive oil

Instructions

 

• Wash and dry the parsley leaves thoroughly (save those stems for soup stock!).
• Place the leaves and olive oil together in a high-power blender or food processor.
• Blend until completely smooth, the oil helps break down the leaves evenly.
• Spoon into a plastic-lined mini muffin tin and freeze until solid.
• Pop out the cubes and store in a large Ziploc bag in the freezer.

Notes

How to Use It

Add one cube at a time to:

• Sautéed vegetables
• Soups or stews
• Pasta, risotto, or grain bowls
• Salad dressings or vinaigrettes
• White pizza or flatbread bases
• Sandwich spreads or mayo

Each cube is like a spoonful of garden magic.

FAQ: Common Parsley Questions

Final Thoughts

Parsley is one of those herbs that rewards you twice, once when it’s growing in your garden, and again when it brightens up your dinner plate.

Now that you know how to use the stems, freeze the leaves, and whip up a batch of quick parsley puree, you’ll never look at that little green bunch the same way again.

So go ahead, grab a few heads, get blending, and make your future meals a whole lot easier (and tastier).

For further reading about Parsley check out the following links:

Healthline: 8 Impressive Health Benefits of Parsley

The Old Farmer’s Almanac: How to Grow Parsley