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14-09-2003, 09:13 PM

The message
from iljunk (Yamxs850) contains these words:

How do I dry my crop of Parsley for Winter use. do I use leaves and
stocks or
just the leaves.

For garnish or sauce, just use leaves. Use stalks for making stock.

I find frozen parsley keeps a better taste and colour than dried. To
freeze, rinse the heads, pat dry, fill a plastic bag with whole heads,
seal and freeze. When it's frozen, you can either keep it that way (I
do) or save space by squashing the bag around a bit until the contents
look like chopped parsley. I prefer to keep the heads frozen whole then
take out as much as I need and crumble the leaves between my fingers
before they defrost.

Janet.