Parsley, chopped

Parsley, chopped; tender herb leaves that trap air when loose.

Measure loosely; packed herbs weigh much more per cup. Stem bits add weight.

Parsley, chopped — Cup → g

Parsley, chopped — Tbsp → g

Parsley, chopped — g → Cups

Parsley, chopped — mL → g

Parsley, chopped — Tsp → g

Parsley, chopped — oz → g

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
• Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
• Cool hot foods in shallow containers so they chill quickly without condensation.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Wrap in slightly damp towel in fridge, or stand stems in water loosely covered.

Sources: CDC · FDA