Parsley has grown well in this mild winter and it is worth clipping for freezing, to save it being lost in the frost.
To freeze parsley:
- Cut off the outer stems
- Discard any shoots that are not perfect – they must be green and young
- Wash well under cold water
- Shake dry
- Place in a freezer bag & seal
- Label ‘parsley’
- Put in freezer to freeze
- Crush bag when frozen, then fine, chopped parsley will come out of the crushed bag
- Just take the amount required from the bag & place the remainder back in the freezer
- Use as a garnish, or in soups, sauces or casseroles – no need to defrost first
Parsley features in the How To Grow Culinary Herbs ebook produced by TopVeg and FarmingFriends.
The ebook explains how to plant a herb garden or grow your own herbs for cooking. To buy the How To Grow Herbs For Cooking eBook for yourself or as a gift for £4.00 please click the buy-now button:
Freezing parsley now will preserve it for the winter. Frozen parsley is easily crushed to form small pieces; an ideal way to get chopped parsley!