Parsley has been growing like its on crack...faster than weeds. I saw this method quite a while ago from
A Way to Garden --it gives a detailed tutorial as well on how to make the logs. There is also the "
parsley pesto cube" method. I prefer the logs, because I mostly used
parsley not so finely chopped. However, because my
parsley is on something, I might try the pesto cubs later this summer.
PRESERVING PARSLEY
Trim your
parsley plant, starting on the outside edge, trimming the thicker stems. Thin ones are new growth and will be ready to "harvest" in another month.
Clean the
parsley REALLY GOOD. I had a little slug on one of my stems, so I doubled and tripled cleaned. Then, dry thoroughly. Use a "salad spinner" to get the majority of the water, then go to paper towels.
One by one, remove the stems from the
parsley leaves. Believe me, they don't taste good. Now you have a huge pile of leaves!
Dab them with another paper towel, just to make sure there isn't moisture. Put all the leaves in a Ziploc bag.
Squeeze all the leaves to the bottom portion on the bag, pushing down, removing the air from the bag. If you have one of those cool air-lock thingy, I bet they would work great!
Then roll it up and date the bag so you don't forget when you made it.
When its frozen, you can pull it out and cut of a bit of it and whooooola! Fresh
PARSLEY ready at your fingertips!
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