"Rusty Hinge" wrote in message
...
The message
from "Franz Heymann" contains these
words:

I tend to prepare mine as if they were about to be used and freeze
them
with a small quantity of water in an ice-cube tray. Frozen in a block
of
ice, there is no freezer-burn/dehydration.

But then they are only fit for use in soups and stews.

Which is about all I use mine for. Parsley is OK for sauce, and basil OK
for pesto.

They are both a lot more useful (and used in this house) than that.

Franz