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PARSLEY
Parsley is a bright, refreshing herb that’s widely used in cooking for its clean, peppery taste.
It’s part of the carrot family, which also includes celery and dill.
Parsley grows well in most conditions, as long as it has enough water and a bit of sunlight.
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HOW TO STORE YOUR PARSLEY​
Storage: Fresh parsley can be stored in the fridge and used within a week of harvesting.
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Drying: To dehydrate, chop away the stems and lay out the leaves flat on a tray. Dehydrate at 35C degrees for 8-12 hours, check in regularly to ensure you don’t burn the leaves. You can also air dry parsley by tying it in bunches to dry, you can put these in a paper bag to reduce crumbling as the herb dries. Ensure herbs are fully dry before storing.
Freezing: Remove leaves from the stem and flash freeze. Alternatively, fill ice cube trays with chopped parsley leaves and fill with a vegetable oil. You can chop the leaves and stems finely before freezing or you can separate and chop the stems, which are more fibrous than the leaves, and freeze separately to use in stocks or soups.