"Taylors in Japan" wrote in message
...
I'm re posting this on these groups for a wider audience:

I have been growing italian parsley in a small windo box planter and
now
have a large bumper crop. Does anyone know of a good method of drying
the
parsley and keeping it in as indefinitely as possible?

I have also thought about cleaning it, chopping it and freezing it.

JT


Drying parsley is a complete waste of time as it looses 99% of its
flavour no matter how careful you are. Freezing will give you a fair
amount of flavour if not the texture.

David