I grew quite a bit of parsley this year – curly, Italian, and even the delicious Hamburg parsley root. I find parsley to be one of the most versatile herbs in cooking, and although it, of course, takes quite awhile to germinate (about a month), it usually performs quite well in my garden in Calgary.
Although I’ve been using fresh parsley for most of the summer, the arrival of cold weather and frost means it’s time for me to harvest the plants I have left in the ground. Although I could dry the herbs, I prefer to freeze them – parsley, in particular, retains much of its lovely fresh flavour this way.
While many herb growers advocate freezing small amounts of cut herbs in ice cubes (which works beautifully, by the way), I find it much easier to freeze herbs such as parsley, dill, and cilantro by “dry packing” them into containers. Here’s how to do it:
Wash herbs thoroughly.
Trim off stems of herbs such as dill. While I don’t chop the leaves at this stage, you could if you desire.
Pat herb leaves dry with a paper or cloth towel.
Pack the herbs tightly into freezer-safe containers or bags. Label the containers.
Freeze up to 4 months.
When I want to use a certain herb for cooking, I just pull the container out of the freezer and break off however much of the herb I need. It’s an easy method – particularly if you have a large quantity of herbs to store.
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