Freezing Parsley or Herbs

Recipe Rating:	2 Ratings5
Categories:	Salsas, Marinades, Gravies, Other Sauces, Quick & Easy, Healthy
Prep Time:	15 Min

Ingredients

a bunch of parsley or other herb of your choosing

Pinched by mamakiki, and 99 more.

Dorothy Curtis

Full Flavored

Canby, OR (pop. 15,829)

CanbyDorothy

Member Since Aug 2011

Dorothy's Notes:

This hint was in our newspaper and was listed under Kitchen tips. I thought it was a good idea so I tried it and I thought it would be a good hint to share because it works so well.

Directions

Chop a bunch of parsley or other herb in the food processor or by hand. Mix with a teaspoon or two of olive oil.

Put into a resealable bag (removing all the air) and freeze so the mixture lies flat.

To Use break off pieces to season soups and stews and other dishes.

Comments

1-12 of 16 comments

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Nancy J. Patrykus Finnjin

Jan 18, 2013

Thank you Dorthy..
I do this with,parsley..all the time..
in a paper bag.. what a savings!!!
Th color stays so pretty and green...
WAY to go.........Nancy...1/18/13

Dorothy Curtis CanbyDorothy

Jan 18, 2013

Nancy--you are quick. I hadn't even checked to make sure it was posted. LOL Don't you just love hints---especially the ones that work!

Dorothy Curtis CanbyDorothy

Dorothy Curtis [CanbyDorothy] has shared this recipe with discussion groups:
Asian-style Cuisine
Calling all Garlic Lovers
Grillers.and Out door cooks
In the Garden----Out of the Garden
MUSHROOMS
SALADS
Soup's On!
the old M.B.

Nancy J. Patrykus Finnjin

Jan 18, 2013

You are a gal after my own heart..
I LOVE TIPS!!!
Hugs, Nancy...1/18/13

Toni T Toni6921

Jan 18, 2013

Thank you, Dorothy.

Millie Johnson BISCUITMAKR

Jan 18, 2013

I like this idea much better than freezing in cubes (easier to use a little or a lot)! Thanks for sharing, Dorothy.

Amie Lynch shadowmama3

Jan 19, 2013

THANK YOU THANK YOU THANK YOU....just had to through some herbs out because I didnt use them fast enough and they got slimy, I also like this idea better then the ice cube one

Dorothy Curtis CanbyDorothy

Jan 19, 2013

Thank you everyone! I also like this idea better then the cubes. I am anxious to try this with basil next summer because I wonder if using the olive oil would keep it from turning black. If any of you try this with basil or other herbs let me know how it works out.

Nancy J. Patrykus Finnjin

Jan 19, 2013

I think I should explane .
.how I keep my parsley...I do not freeze i!
I rince a large bunch in water, shake of all water.
Lay on a kitchen towel , cover with another one.
Pat dry.
set out on a dry towel for a few hours...like air dry...important!
Noe cut off the long stems.

Break the bunches up a little.
Put in a brown paper bab. Roll up the top of bag..leave just a little room in bag, down by the parsley.
Now put in refrigerator...Shake bag every couple days.
DO NOT OPEN!!
I know you are tenmped to!
.Don't..just keep a shaking..
then in 2-3 weeks they have dried out....
and stayed a perfectly original green color
I dump them out on a paper lined cookie tray.
Break them up, a little..
then put in a mason jar, with lid ..for keeping!
SO much better than store bought dried parsley!
I watch for it to go on sale..
and use only the freshest stems!.Do not use any oil...etc.
I always make another jar full..
when the first one is almost gone!
Do not add fresh to the older...HUgs, nancy...1/19/13

Dorothy Curtis CanbyDorothy

Jan 19, 2013

What a different way of drying the parsley. We get so many wonderful hints and ideas on this site and that is why I love it so much. Thanks, Nancy! :)

Nancy J. Patrykus Finnjin