Parsley Paradise: Time to Preserve Herbs

Parsley, garlic, salt -- yum!
Parsley, garlic, salt — yum!

This year, I decided to edge some of my ornamental beds with parsley. I got the idea from The Wildlife-Friendly Garden.  The author suggested parsley be planted as a decoy plant to keep rabbits out of the vegetable garden. I haven’t see a lot of rabbits in the vegetable garden, so maybe it’s working. (I also haven’t seen a lot of chew marks on the parsley, either, so who knows?)

The result is, I have a LOT of parsley in my garden! I like parsley — it’s probably my favorite herb, but now I need to figure out what to do with it all.

I’ve been making pesto-like spreads from it, which I will freeze for addition to soups, sauces or vegetables during the winter. I also tried Margaret Roach’s approach of rolling the herbs into a log in a freezer bag. Then you can cut some of the herb roll off anytime you need it.

The other night, I decided to try a recipe from a new book I’m reviewing called Preserving by the Pint. This recipe involves chopping the parsley finely with garlic and salt and then setting it on a plate to dry. The idea is you will have a homemade spice mix to sprinkle on cooked dishes or in salad dressings. The garlic odor got a little strong in the house, so I had to set it out in the back porch. After 48 hours (the suggested drying time), it was still damp. I gave it a couple more days, but I think our August weather was too humid for outdoor drying. Time for Plan B.  I took the mix, added more parsley and some basil, a bit of olive oil and whirred it in the blender.

Plan B -- a delicious salty herby mixture.
Plan B — a delicious salty herby mixture.

I froze several packets of the salty herb mix for using in soups and on vegetables. Last night, I broke off about a teaspoon of it and added it to some cooked broccoli. It was incredible and added just the right bit of herb and salt to the vegetables.

What’s your favorite way to preserve herbs?

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