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?
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
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!
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
Thanks DP.
Quote from: Doris_Pinks on October 14, 2004, 19:04:48
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
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
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.