Excess Parsley or Basil In The Garden?
1.
VERY briefly (like maybe 20 seconds) blanch a whole lot of parsley
leaves you've removed from stems, then shock in ice water.
2. Spin and pat dry, getting rid of as much of the moisture as you can.
3. Put the parsley in a food processor and chop fine.
4. Spread the minced parsley out in a thin layer on a parchment (or waxed paper) lined rimmed baking sheet, and put it into the freezer until it is completely frozen.
5. Scrape the freeze-dried stuff into a freezer container, label, and put in the freezer. Pull it out in the winter and spoon some out when you need the taste of fresh parsley in a dish (e.g., soups, even salad dressings) where it's not necessary to have the texture and appearance of actual fresh parsley. It tastes and smells amazingly fresh. I do the same thing with basil, if I've got any at the end of the summer after freezing mass quantities of pesto. Have never been anything less than completely happy with the aroma and flavor.
2. Spin and pat dry, getting rid of as much of the moisture as you can.
3. Put the parsley in a food processor and chop fine.
4. Spread the minced parsley out in a thin layer on a parchment (or waxed paper) lined rimmed baking sheet, and put it into the freezer until it is completely frozen.
5. Scrape the freeze-dried stuff into a freezer container, label, and put in the freezer. Pull it out in the winter and spoon some out when you need the taste of fresh parsley in a dish (e.g., soups, even salad dressings) where it's not necessary to have the texture and appearance of actual fresh parsley. It tastes and smells amazingly fresh. I do the same thing with basil, if I've got any at the end of the summer after freezing mass quantities of pesto. Have never been anything less than completely happy with the aroma and flavor.
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