Thanks for the advice. I dried the parsley last night to drain any excess
water from cleaning--the cold dry climate here in Japan this time of year
takes care of that nicely. I just finished putting it in the freezer.

I have another question: what herbs are best frozen and what are best
dried?

JT


"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