If you plant parsley, and it likes where you put it (meaning, it didn’t die), you probably have lots of it.
And now that the weather is getting cooler, you may want to harvest some of it to use later.
So, go on, pick a bunch and I’ll show you what to do with it!!Take the leaves off of the stems and separate the two (don’t throw anything out!!).
Rinse them both in cold water…
And now that the weather is getting cooler, you may want to harvest some of it to use later.
So, go on, pick a bunch and I’ll show you what to do with it!!Take the leaves off of the stems and separate the two (don’t throw anything out!!).
Rinse them both in cold water…
Cut the stalks into smaller stems and put in a Ziploc bag to freeze for…wait for it…making stock!!
I usually put in parsley, onions, garlic, carrots, celery, peppercorns and sometimes a clean egg shell for clarity into water when I make stock (of course with chicken when I make chicken stock). But why waste all that parsley just to throw it away later? The stalks have more flavour than the leaves but they are tough so most people throw them away…now you can use them!!
I usually put in parsley, onions, garlic, carrots, celery, peppercorns and sometimes a clean egg shell for clarity into water when I make stock (of course with chicken when I make chicken stock). But why waste all that parsley just to throw it away later? The stalks have more flavour than the leaves but they are tough so most people throw them away…now you can use them!!
Put the leaves in a salad spinner to get rid of the moisture (or just pat them dry with a tea towel).
Chop them coarsely in a food processor.
Put the chopped parsley in a Ziploc but in a very thin layer. Then, when it is frozen and you want just a teaspoon or so, you just snap off what you need and put the rest back (you can’t do that as easily when is is frozen in a big clump!)
