fun with parsley
okay, I have to admit, this may not be the MOST fun way to spend your Tuesday night, but I do think you aspiring chefs will appreciate it.
I love to cook with fresh ingredients, particulary fresh herbs, but I don’t really love paying for them. Have you ever noticed that while recipies often call for just a tablespoon, or “sprig” or two of an herb, but the grocery store sells them in a large bunch for $5? Not logical. Well, here’s your solution! Fresh herbs can be rinsed, divided, and frozen until you need them. The best part? If you’re using them in a hot dish, no need to thaw – just toss them in and done!
Here are the 5 easy steps:
1. Rise the herbs (I grew fresh chives this summer!)
2. Dry them by gently pressing the herbs between paper towels to remove the excess water
3. Chop the herbs. (This is most easily done with kitchen shears – NOT regular, glue covered scissors … Kitchen shears!)
4. Divide the herbs into a snack size ziplock bag in one or two tablespoon portions, and label them so you don’t forget how much you put in there
5. Clip them all together so they don’t get lost in your freezer
And that’s it! That one $5 bunch will last you well into winter. Now that I’ve got this trick up my sleeve, I’ll definitely be stocking up when the farmer’s markets are back!