In message . com, Mike
Lyle writes

June Hughes wrote:
In message , Colin Jacobs
writes
Due to the warm (So far) winter my Parsley has gone mad.
any ideas on storage of leaves drying and use would be appreciated.
Wash, dry and freeze. When you need some, just take it out and crumble
it (still frozen) until you have am much as you require. No need to
chop it.

And it's not worth drying it: only freezing preserves the flavour.

When I said 'dry' I meant dab dry on kitchen paper, not hang up to dry
out No point in drying _and_ freezing. Sorry for the confusion.
--
June Hughes