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Post by lisaann on Jun 29, 2016 16:29:21 GMT -5
This is the dried stuff:
And then I sent some home with son:
Smells good, but NO need to use it yet..............Have plenty of fresh..........
But harvest while it's tasty.........ya know........for later..............I can't overwinter this crap............Well, maybe someday.
I overwintered spinach..............but that's another thread..........
So....anyway, I like dried parsley in some stuff..........
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Post by Deleted on Jun 29, 2016 17:22:21 GMT -5
I don't use it very often either, but there are a few recipes I add it in. Good idea, and it looks great.
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Post by wheelgarden1 on Jun 29, 2016 20:23:10 GMT -5
Over here, parsley is a must with fish or any seafood dish. Never dried it before. I planted more than usual this year, and with the hoped-for surplus I may just try that.
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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.
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Post by binnylou on Jun 30, 2016 3:36:20 GMT -5
My mom use to add dry parsley to her meatballs. Yes!!!
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Post by restless on Jun 30, 2016 5:43:41 GMT -5
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.
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Post by Deleted on Jun 30, 2016 7:51:31 GMT -5
Wow Restless, what a great way to freeze it. I'm not sure I have room in my tiny freezer for more bags of herbs, but I just might give this a try.
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Post by binnylou on Jun 30, 2016 8:45:37 GMT -5
And I just might have to plant some parsley next year.
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Post by restless on Jun 30, 2016 9:15:28 GMT -5
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Post by desertwoman on Jun 30, 2016 9:19:31 GMT -5
Thanks restless. I'm trying that, too, What a great way to preserve parsley. Have you tried this with other herbs?
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Post by restless on Jun 30, 2016 9:22:35 GMT -5
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.
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Post by ahntjudy on Jun 30, 2016 14:21:19 GMT -5
restless ...that's similar to how I've always frozen parsley... I have been making a big 'cigar' out of the leaves on a sheet of Saran Wrap, compressing and rolling it up tightly... I'll have to try a ziplock next time...good idea... I really do like how easy it is to just whip out this frozen parcel of parsley and cut what you need... I also think frozen, retains a great deal of freshness... I freeze all my chives as well... Just already chopped up... Absolutely fresh when needed...
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Post by desertwoman on Jun 30, 2016 15:28:54 GMT -5
ahntjudy how do you freeze the chives? I'm fascinated by all this-it's all new to me. I have always dried my herbs
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Post by ahntjudy on Jul 1, 2016 0:30:42 GMT -5
desertwoman ... I copied and pasted this from my previous post in 'helpful hints'... ~~~ "Freezing Chives... 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...
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Post by restless on Jul 9, 2016 11:07:18 GMT -5
I am oven drying cutting celery and oregano today.
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