- 1). Rinse the parsley under cold running water and spread it out into a single layer on a cutting board.
- 2). Chop the parsley into small pieces with a sharp kitchen knife.
- 3). Fill all of an ice cube tray's cups half full with water. Use multiple ice cube trays if there is more parsley than the single tray will accommodate.
- 4). Fill the remainder of each cup with the chopped parsley.
- 5). Set the ice cube tray into the freezer and allow the water to fully harden for at least eight hours, or overnight.
- 6). Remove the ice cubes from the tray and place them into a plastic, zippered freezer bag. Label the bag with the day's date.
- 7). Store the zippered bags in the freezer and use the parsley for up to one year.
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