posted on August 17, 2009 11:59 :: 1384 Views
Did you know that many grocery stores will give you a free bunch of parsley if you make a produce purchase? One of those thrifty, money saving ideas many of our local stores offer. So how do you go about keeping fresh parsley.
I always keep a jar of fresh cleaned parsley in my refrigerator. When my jar is getting low, I make sure it is on my grocery list. Many grocery stores in our area offer free parsley if you purchase any fresh produce. If you don't see a sign or posted notice at your favorite grocery store by where parsley is sold, ask at their Customer Service Desk, to see if they provide this great service.
Keep your bunch of parsley in the refrigerator until you have a little time to clean and chop it. When ready, run the whole bunch under your tap water faucet and shake the stems and leaves well. Use a knife or scissors to remove the long stems and just keep the top leaves for the jar. (remember to keep the stems for your composting!!) Gently press the parsley tops into a glass jar or similar container, cover and put in the refrigerator. It will stay fresh up to 2 weeks in your refrigerator.
Parsley makes a great garnish or consider popping a piece in your mouth after a meal for a breath freshener and its health benefits. Parsley is a great source of vitamin A, B, C, calcium and iron. Parsley helps to blend together and brings out the flavor of other spices, so it is a great compliment to any dish.
If you determine you won't be able to use all of your parsley while it is still fresh, here are a couple of ways to preserve it for later use.
- Place the tops in your dehydrator and follow manufacturers directions for proper drying time. When dried, store in an airtight container.
- Chop the tops up a little and then place in an ice cube tray. Add a little water and place in your freezer on a level shelf. When frozen, remove the cubes from the tray, place them in a freezer bag or container, date, label and return to your freezer until you need to add parsley to a recipe.