Like all gardeners I tend to over plant something every year, I get overly enthusiastic after trying some random recipe and plant that one ingredient in crazy numbers… – This year my ‘oops’ planting was parsley (the recipe plan revolved around middle eastern salads). I ripped out my cute little strawberry border and replaced it with about 40 Italian and curly leafed parsley plants. Believe me, we had ample parsley! Our woodchuck seemed to enjoy it for the first few weeks too, but then even he got sick of such bounty. This leaves me with a crazy abundance and a need to make the guilty effort to preserve a bit.
My first effort was to chop quite a bit, roll it in paper towels and stuff them in the freezer in a Ziplock bag. This is a great way to preserve for soups, stews etc. it’s fast and it takes up very little room (remember if you do this though it needs to be super dry before it goes into the freezer), but I tried something new too, I froze huge quantities of it in unsalted butter.
Now, I’ve made compound butters before, but they we’re pretty little things destined for the table. This was/is purely utilitarian and it was easy to do.
When you’re removing them after they’re frozen, let them sit out for a moment – they’ll be much easier to pop out.
I’ve already used a couple of these on roast chicken and scrambled eggs… It worked really well and it’s a great way to preserve a bit more of the harvest before the hard frost comes. So what do you do to preserve herbs in your garden, dry, freeze etc… ???
Happy Gardening everyone and I hope you have an amazing weekend!