Freezing Parsley
Phaedrine Stonebridge
I have tons of parsley and wondered if it freezes well? Dried parsely
is not too good IMO so I wondered if it freezes as well as other herbs
and I could not find many references in a Google search. If freezing is
all right, is it better frozen whole or chopped?
Ophelia
"Phaedrine Stonebridge" <phaedrine_...@yahoo.com> wrote in message
news:phaedrine_stonebridge...@central.isp.giganews.com...
I chop basil and freeze it as ice cubes with water. I expect you could do
the same:)
Ophelia
Henriette Kress
I freeze parsley every year, big bunches of it. Wash, pat dry, check for
earthworms (I found one, once, in one batch, in March or so. The rest of
that year's parsley went unused), remove stems, and cut the leafy bits up
a bit - that way, more will fit into those plastic freezer jars. Mine have
tight-fitting lids and take 2-5 dl each.
When you need some parsley, either scrape some off with a spoon, or hack
your way through a larger bit and use that (the narrower end of the spoon
is really good for that bit).
Henriette
--
Henriette Kress, AHG Helsinki, Finland
Henriette's herbal homepage: http://www.ibiblio.org/herbmed
Phaedrine Stonebridge
Henriette Kress <spamtra...@spamcop.net> wrote:
> Phaedrine Stonebridge wrote:
>
> > I have tons of parsley and wondered if it freezes well? Dried parsely
> > is not too good IMO so I wondered if it freezes as well as other herbs
> > and I could not find many references in a Google search. If freezing is
> > all right, is it better frozen whole or chopped?
>
> I freeze parsley every year, big bunches of it. Wash, pat dry, check for
> earthworms (I found one, once, in one batch, in March or so. The rest of
> that year's parsley went unused), remove stems, and cut the leafy bits up
> a bit - that way, more will fit into those plastic freezer jars. Mine have
> tight-fitting lids and take 2-5 dl each.
>
> When you need some parsley, either scrape some off with a spoon, or hack
> your way through a larger bit and use that (the narrower end of the spoon
> is really good for that bit).
>
> Henriette
Thanks, Henriette, I will follow your instructions carefully and make
sure there are no earthworms also. :)
Phae
Melba's Jammin'
wrote:
(OP snipped)
> I freeze parsley every year, big bunches of it. Wash, pat dry, check
> for earthworms (I found one, once, in one batch, in March or so. The
> rest of that year's parsley went unused), remove stems, and cut the
> leafy bits up a bit - that way, more will fit into those plastic
> freezer jars. Mine have tight-fitting lids and take 2-5 dl each.
> Henriette
Henriette, what do you think about chopping the parsley and freezing it
in ice cube trays with a little water? I think that would be a nice
way to add a little bit of parsley to soup or something. It would HAVE
to be better than the dried stuff.
--
-Barb --
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."
I got my new license plates.
Melba's Jammin'
> I chop basil and freeze it as ice cubes with water. I expect you
> could do the same:)
>
> Ophelia
Heh! I asked my question of Henriette before I read your post, O.
Henriette Kress
> Henriette, what do you think about chopping the parsley and freezing it
> in ice cube trays with a little water? I think that would be a nice
> way to add a little bit of parsley to soup or something. It would HAVE
> to be better than the dried stuff.
Sure, but actually, frozen parsley looks quite a lot like fresh, so you
don't really need the water. Something to do with hard and soft leaves, I
think, because basil does need water...
I've frozen thyme, too, in oil (and a few spice blends, in 1 teaspoon
chunks on a bit of greased paper (what we call baking paper over here -
you know, the stuff you put under your cookies) but that didn't come out
too well. Thyme is better dried, and I just forgot those spice blends...
it's entirely possible that I _still_ have one or the other freezer jar
with teaspoon-chunks of oily spice blends in the freezer.
Phaedrine Stonebridge
Pat Meadows <p...@meadows.pair.com> wrote:
> On Fri, 25 Jul 2003 21:44:21 -0500, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
> >
> >Henriette, what do you think about chopping the parsley and freezing it
> >in ice cube trays with a little water? I think that would be a nice
> >way to add a little bit of parsley to soup or something. It would HAVE
> >to be better than the dried stuff.
>
> I use my blender to make basil and water into a slurry, then
> pour it into ice-cube trays and freeze it. I think you
> could do the same thing with parsley and it would probably
> be less work than chopping.
>
> Of course, this doesn't maintain the texture, but it keeps
> that 'fresh' taste.
>
> Pat
Oh yeah that sounds great to me!