When buying a bunch of parsley, I clean off the stems and throw them away. I place parsley leaves in a freezer bag. When needed, I use a scissor and cut off what I need. The rest goes back into freezer until next time. Frozen parsley is better tasting and looks greener. You usually get a lot and it's hard to store until needed. I know it cheap, but do you usually have it on hand when you want it.
The stems (frozen or not) are good for flavor in broths or for a bouquet garnish.
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 :-)
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?
Being a parsley lover I eat the stems as I chop the leaves.
Marg from England
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.
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