Freezing parsley

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

I just pick it and immediately rinse it and put it in a zip-loc freezer bag.
Putting it in a glass jar works just as well. Seems to do ok until the next
season's crop.

I heard, but have not tried nor heard first hand results, that dipping fresh
basil, parsley, etc. sprigs in oil and then immediately freezing them, and
storing in frezer-rated bags works pretty well.

Quoted message said:

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

For the flavor of parsley in salad dressings, I've had good luck with
chopping it in the food processor, adding vinegar, and freezing the
vinegar-parsley in an ice cube tray. To make salad dressing, you thaw a
parsley cube. The green color turns an ugly grey, and the texture is
all gone, but the flavor is tolerably good.

For parsley flavor in tomato sauce, do the same, but use red wine
instead of vinegar. Same deal: bad color and texture, tolerably good
flavor, better than dried, anyway.

--Lia

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

I don't freeze it; I dry it. Paper towels on a flat surface with some waxed
paper underneath. Turn the parsley every few days. When it's dry, slightly
crumble it, put it in a jar and use like you would the store-bought dried
parsley in soups, sauces, stews, on veggies.

Can't see any reason why you couldn't just put it in a freezer bag and
freeze it as is, either. I freeze fresh herbs like basil and tarragon.

Jill

In article <[email hidden]>,

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

Chop it and make a slurry with water and freeze the whole mess in ice
cub trays, margarine tubs, baggies (nice, they can be flat and stack).
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

In article <[email hidden]>,

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

Believe it or not, I made parsley wine once. It tasted very much like
fresh parsley, and I imagine it would keep very well:

http://www.honeycreek.us/wine74.html

I didn't use this recipe. I used one bunch of parsley to make a half
gallon of wine. I don't remember the rest. It was more than thirty
years ago.

--
Dan Abel
[email hidden]
Petaluma, California, USA

I do this with fresh basil... freeze it with water. I measure the amount I
use in my favorite basil sauce (so I know how many ice cubes to add to
sauce), put it in ice cube trays and then cover with a little water. The
little bit of water does not affect the sauce. I imagine you could do the
same thing with parsley.

Lynne

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

Chop it and make a slurry with water and freeze the whole mess in ice
cub trays, margarine tubs, baggies (nice, they can be flat and stack).
--
http://www.jamlady.eboard.com, updated 11-23-05 - Potica!

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for cooking
purposes)

Wash the parsley. Spin it dry, or wrap in towels or whack it against the
sink to get the excess moisture off of it. Chop the parsley with a knife.
Spread it loosely on a sheet of waxed paper on a cookie or jelly roll pan.
Put the pan in the freezer until the parsley is frozen. Put the parsley in
a jar and store it in the freezer. As you use the parsley, top the parsley
with a wad of plastic wrap to keep any moisture crystals from forming
directly on the parsley. I've used plastic bags, plastic boxes and glass
jars for parsley storage. I prefer the glass jar followed by the plastic
box. The parsley keeps color and form better. I usually have a couple of
gallons of frozen parsley around.
Janet

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

BTW, parsley stems have a lot more flavor than the leaves, so keep the stems
when freezing.

Quoted message said:

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

jmcquown said:

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

I don't freeze it; I dry it. Paper towels on a flat surface with some waxed
paper underneath. Turn the parsley every few days. When it's dry, slightly
crumble it, put it in a jar and use like you would the store-bought dried
parsley in soups, sauces, stews, on veggies.

Can't see any reason why you couldn't just put it in a freezer bag and
freeze it as is, either. I freeze fresh herbs like basil and tarragon.

I also dry parsley. I use to (carefully) dry it in the microwave.
Now I use a dehydrator which I purchased for other purposes and put to
use whenever I can to justify the expense <g> Works a treat on. I
also dry basil in the dehydrator. The flavor/aroma of home-dried
basil will knock your socks off compared to ANY commercial stuff.
Yes, including Penzeys.

TammyM

TammyM said:

jmcquown said:

sarah bennett said:

Does anyone know a way of freezing parsley so that it still tastes
relatively fresh when defrosted (I know raw would be out, but for
cooking purposes)

I don't freeze it; I dry it. Paper towels on a flat surface with some waxed
paper underneath. Turn the parsley every few days. When it's dry, slightly
crumble it, put it in a jar and use like you would the store-bought dried
parsley in soups, sauces, stews, on veggies.

Can't see any reason why you couldn't just put it in a freezer bag and
freeze it as is, either. I freeze fresh herbs like basil and tarragon.

I also dry parsley. I use to (carefully) dry it in the microwave.
Now I use a dehydrator which I purchased for other purposes and put to
use whenever I can to justify the expense <g> Works a treat on. I
also dry basil in the dehydrator. The flavor/aroma of home-dried
basil will knock your socks off compared to ANY commercial stuff.
Yes, including Penzeys.

TammyM

Thank you, guys, for all the advice 🙂

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams