Once again, it’s time to harvest our herbs and pop it all into the freezer for the winter months. We have chives, oregano, basil, thyme, rosemary, and sage to make room for in the freezer.
This year, instead of freezing the parsley flat in a freezer bag, I followed different instructions.
After checking carefully for caterpillars and washing the parsley well, I removed thicker stems and old leaves.
It went into small freezer bags, tucked down firmly, then rolled into a cigar shape. The bag was rolled around the parsley squeezing out as much air as possible, then sealed.
All it needed was an ID and a rubber band… and voila! Fresh parsley is ready for mister gardener’s gourmet dinners all winter. He can just slice off as much as he wants. Easy-Peasy!