So many of us have been into gardening more than ever this year. It is great to be out working in the dirt, enjoying the sun, growing food and learning a lot about nature along the way. This year, we had a bumper year of parsley and we have been able to harvest huge bags of it, more that we can eat in the couple of days that we have it staying fresh in our fridge. I add it to almost everything I can… but I still have extra parsley, which is why I am a big fan of freezing chopped parsley to be used at a later date. So if you have a ton of parsley in your garden or your friends garden, you might want to try freezing it. This is how I do it:
Cut and wash your parsley.
Take off the most fibrous part of the stem and add to a cuisinart and puree.
Once pureed, put in small containers and freeze. If you use ice cube trays or silicone molds, you can freeze the parsley and then put the small cubes in another container for later use. If you don’t have trays or molds, you can freeze it in small jars or small containers (a few ounces.)
I pull one container out at a time and keep it in my fridge allowing me to use it a tablespoon at a time in anything I want. When I finish that container, I pull another from the freezer. This keeps a constant supply of easy to use parsley in my fridge!
My most common uses for chopped parsley include adding it a tablespoon of pureed parsley at a time to: smoothies, soups (including bone broth), eggs, salads and salad dressings, stir fries, rice and sauces. My grandma used to eat parsley and peanut butter sandwiches and she offered them to her staff and customers at her bookstore. Some people loved them and some hated them, but just in case you love them, you might want to give them a try!