Freeze Excess Parsley

By

redhatterb

When I had a garden, I always planted two parsley plants, and I would cut them off, bring the leaves inside, wash them real well and dry them between layers of paper towels. Then I would spread them in a single layer on a jelly roll pan, and put it in the oven set at the lowest temperature, to dry them. When dried I would crumble the leaves and put them in a quart jar. By the time my garden was done for the year I ended up with at least a quart of dried parsley to use until the next batch was ready. I use a lot of dried parsley. I add a dash to almost everything.

By

jehosophat jones

Being a parsley lover I eat the stems as I chop the leaves.
Marg from England

By

tennesue

Does this work with cilantro as well. If I plant it it all gets ripe at once. I don't use much, but like to have it....can you use it as you would fresh cilantro or only for cooking?

By

Deeli

I also like to freeze Basil leaves this way :-) An added bonus is that when you take the amount you need for a recipe you can easily crumble it in your hand while it's still frozen instead of having to chop it ;-) It's a great time and mess saver :-)

By

soph6767

The stems (frozen or not) are good for flavor in broths or for a bouquet garnish.