Parsley for Winter
Description
A simple way to stock up ahead of time. So, to freeze parsley you will only need parsley and bags. Wash the greens very well and let all the moisture drain off completely; you can shake the greens a little or pat them dry on a cotton towel. The drier the greens, the better they will freeze—they will not stick together and will stay loose and crumbly. Stems are great for soups, broths, or main dishes, and the leaves are good for garnish or in salads. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
For freezing, you will need parsley and several bags.
- 2
Step 2
Wash the parsley thoroughly: first soak it in a large bowl of cold water, then rinse under running water and let it drain completely. Cut off the stems; it's best to freeze them separately from the leaves.
- 3
Step 3
Cut the stems very finely, place them in a bag, squeeze out all the air, and tie the bag.
- 4
Step 4
Finely chop the parsley leaves. Divide among bags, squeeze out the air, and tie the bags shut.
- 5
Step 5
Put the greens in the freezer and keep them until needed. Parsley will be fully frozen in one hour.
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Step 6
Happy preserving!