Preserving the Parsley

My small herb garden by the summer kitchen has done surprisingly well.  Sometimes I think that you have to find a spot that the herbs like and they reward you.  This time, I have been richly rewarded by strong and healthy flat leaf parsley that has to be harvested and preserved.

I recommend that you wash/rinse your herbs and dry them well in a tea towel.

Fresh Parsley in Margarine or Butter:  To use the fresh parsley in our every day use of margarine, I remove the parsley sprigs from the stems and finely chop them.  Depending on how much margarine I plan to use, I chop the parsley accordingly.  Of course, it depends on how much I like the taste of parsley too.

One Way of Freezing Parsley:  This is my preferred way.  First, I remove the sprigs from the stems and cut them up, not too fine.  Then I put them on a parchment covered tray, spaced out so that they are not too crowded.  Now I put them in freezer for several hours.  I might even forget to take them out, but that's all right.


When the leaves are frozen, I stash them into a plastic bag, label the bag, and put it into the freezer for later.

Another Way of freezing Parsley:  Prepare the parsley as above.  Then pack the parsley tightly at the bottom of a plastic bag.  Roll up the  the bag with the parsley from the bottom and up, label,and put into the freezer.

Drying the Parsley:  Another simple way to preserve the parsley is to dry it.  Either spread it out on a tray or bundle the sprigs up, tie them together, and hang them up in a cool dry place.

When you need the parsley for stews and soup, cut some off from the log,  bag, or bouquet.

It's a great way of preserving your parsley, which may be an biannual, until it's time to plant more in the spring.  Besides, it is economical and fun, too.

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