Too Much of a Good Thing Revisited
In yesterday’s post, I asked readers if they had any suggestions for freezing vegetables, particularly the delicate leafy greens like spinach and Swiss chard and things like watercress and parsley.
My friend, John, wrote in with a neat idea for freezing parsley that he’d heard of but never tried. Here’s what he wrote:
“I’ve heard of people freezing parsley in water: they’ll mince it and place it in water in an ice-cube tray and then simply add that into whatever recipe it’s called for (ie chicken soup). I still haven’t gotten around to trying this myself as I seem to finish off all the parsley I grow.”
Bits of parsley encased in ice cubes? How cool is that? I’ll give it a try, and if it works I’ll give up on the idea of growing parsley on the roof.