Parsley’s Possibilities
November 2, 2011
Parsley provides more than just an attractive garnish. Parsley offers a rich source of calcium, thiamin, ribolfavin, and niacin. It provides an abundance of Vitamin A and more Vitamin C than an orange.
To save the harvest, I recommend drying or freezing.
Dry parsley at lower temperatures to preserve oils and vitamins. Wash gently under cold running water. Dry at 90 to 120 degrees until it feel like paper. You can dry it in the oven or outside in the shade if your climate is not too humid enough. Once it’s dry, package it in an airtight container.
Pesto offers a great way to freeze parsley. Make the pesto, leaving out the Parmesan cheese and garlic. Freeze it in ice cube trays, then pop out the cubes and store them in a freezer bag.
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Save the Harvest 
Thank you, Cindy. I will give the drying a try. There is always more parsley in the garden because I’m letting some of it go to seed. Do you have any recipes that call for Large amounts of parsley (other than pesto, which I prefer made with basil).
I tend to use parsely in handfuls here and there, for instance in soup, stew, rice, boiled potatoes, or salad. I’ll do a bit of research and offer some more ideas in a separate posting.