Post by desertwoman on Jun 29, 2016 23:33:31 GMT -5
A favorite in our house is pasta covered with garlic sautéed in olive oil and some finely chopped parsley added at the end, and some good romano. Hubby likes it with a stuffed chicken breast filled with ricotta, oregano, grated romano ,fresh ground pepper, a little salt, smothered in tomato sauce and baked. I make tuscan white beans for myself.
I dry some for winter use. My mom use to add dry parsley to her meatballs.
Northern New Mexico Zone 6b (formerly Zone 5) Posting since 2005
I freeze my parsley. It tastes more like fresh this way, and I like it much better than dried.
Pick and rinse the parsley. Pick the leaves off the stems. Wash well. Use the salad spinner to dry the leaves. Let them dry on towels until completely dry.
Once totally dry, stuff a lot of leaves into a gallon zip lock bag and compress them like crazy. Push them into a fat log at the bottom of the bag. Push, push, push, compress, compress, compress until you have a solid log about 3 inches around. Roll up the bag from the bottom to the top. Get all the air out. It should be a hard, solid log now. Secure the roll with rubber bands. Freeze. To use, slice off a disk with a serrated knife. Quickly roll the log and secure with rubber bands again and get it back in the freezer. Chop up the disk of parsley like you would fresh and use like you would fresh. It is very nearly as good as fresh.
I have not yet tried it with other herbs. I want to try it with cilantro, but have not been successful in growing enough cilantro to have extra to freeze yet. I am going to try with chives and garlic chives this year, which Margaret Roach also does with the same method.
I copied and pasted this from my previous post in 'helpful hints'...
I gather a cleaned bunch at a time and scissor cut them evenly in small pieces into a big pan... Scissors work better than knife cutting...doesn't crush them... and cutting over a pan, they don't fly all over the place... I freeze them immediately in leftover dishes or ziplocks and can then 'scrape' out as many or as few as I will need.
I have found that it is best to plan to pick, prepare and freeze the chives as soon as they are picked. They do not do well waiting in the frig..."
The freshness of the frozen chives, I think, is quite nice...
I freeze dill the same way I freeze parsley...compressed and rolled up in Saran Wrap in big 'cigars'... Chop off from the frozen 'log' just what is needed... Also retains great freshness...
I garden ~~~ Therefore I am
OG Member since 2002 ~~~ Southeastern PA ~~~ Zone 7a