Topic: Frozen parsley

[john_miller]

I'm putting this down to all the rain we had this year but my personal supply of Italian parsley has produced a bumper crop. I have been freezing basil leaves for winter use for years so I am wondering if it is worthwhile to freeze parsley? I can't imagine it will be as tasteless as dried parsley but has anyone done it and found it worth doing? Or not?

[Debs]

Haven't tried it John, but you have reminded me to freeze some of mine ;D

Which method do you use for your basil??

Debs

[john_miller]

Pick it (top leaves only), wash it, shake off the water, put in plastic bag (unfortunately), place in freezer.
When I use it I take it out of the freezer just as I need it, cut off what I need and then crumple between my palms over the pan. The fragrance when it hits hot oil is theraputic in winter!

[Doris_Pinks]

Parsley freezes very well John, and I find it worth doing. The other bonus is like the basil which I also freeze, if you put it in whole in bags, it crumbles when frozen to produce "chopped" parsley! It still retains that lovely flavour I think. (Another option is to pre-chop it and put with some water into ice cube trays, this works with most herbs.) DP

[john_miller]

Thanks DP.

[Parsley]

Parsley freezes very well John,

I second that.

After 2 hours on a rain drenched lottie today......This Parsley, certainly freezes easily, and is ready to crumble into the sofa !!!  ;D ;D

[tim]

We have BAGS of it each year. Chopped in the processor. Wife eats it as a VEG!

BUT - do it in small bags because, each time you open a bag, the parsley thaws almost instantly. And that's not good for it.

And, as with anything else, suck out all the air when you close. = Tim

[ciderself]

I find that bunches of parsley,basil and coriander freeze very well. Beats dried herbs. Also tomatoes and raspberries - - straight into the freezer -- no probs.