I like your idea especially for certain dishes. I just chop my parsley (curly variety), stick it in small vacuum-sealed bags and freeze. I freeze the stems the same way for adding to stock. I really wanted to have fresh parsley, oregano and rosemary all year, so this year I dug them up from the garden and put them in large pots, keeping them outdoors until recently. They're now in our windowed porch and so far so good. I love that you have a variety of videos, some in the garden, some with guests and some in the kitchen. Thanks for all the great information you've shared!
The reason I do it this way is that it preserves the parsley better because there is less oxidization. chopping and freezing is fine for a couple months, but with this approach the flavour holds for at least 6 months. Anyway, whatever works for you. Chopping and freezing in bags is certainly easier. Thanks for your kind words :)
I do this as well, with parsley, cilantro, and basil. The one difference is that I spread it out on a baking sheet to freeze it, then transfer it to a bag once it's frozen. That makes the pieces less likely to stick to each other.
@@maritimegardening4887 I agree - I do it both ways. I freeze some loose for more immediate use, and use your paste approach for the rest. Sometimes I put the paste in ice trays to freeze and pop them out into bags. Gives me a quick 1-2 tbsp portion depending on how I fill the tray.
Great demo! It occurred as I was watching that if you add a thin layer of oil to the top of the frozen jars, that may minimize freezer burn and let them last even longer.
I may try that one year. I usually cover mine with plastic and if the winter is not too extreme it will over winter giving me fresh parsley in March and possibly during the winter if the nights don't get too cold. It flowers bringing in beneficial insects the next year which is another benefit. But I should freeze some because many years it doesn't survive the winter.
I chop up the parsley in the blender and pack plastic ziplock packs. I flatten the bags as much as possible and break off pieces as I need them. I do the same with basil.
Great idea, Greg. I love using those little mason jars, I got them to make the garlic scape pesto (your recipe). I keep forgetting to use the lemon juice though and I know it makes a difference. I always grow lots of parsley, I use it in a lot of cooking. Right now my parsley is under a plastic dome outside, I'm going to try to keep it there as long as possible. Thanks for the great video!
Good idea. I think I will do this and freeze in ice cube trays.
I like your idea especially for certain dishes. I just chop my parsley (curly variety), stick it in small vacuum-sealed bags and freeze. I freeze the stems the same way for adding to stock. I really wanted to have fresh parsley, oregano and rosemary all year, so this year I dug them up from the garden and put them in large pots, keeping them outdoors until recently. They're now in our windowed porch and so far so good. I love that you have a variety of videos, some in the garden, some with guests and some in the kitchen. Thanks for all the great information you've shared!
The reason I do it this way is that it preserves the parsley better because there is less oxidization. chopping and freezing is fine for a couple months, but with this approach the flavour holds for at least 6 months. Anyway, whatever works for you. Chopping and freezing in bags is certainly easier. Thanks for your kind words :)
I do this as well, with parsley, cilantro, and basil. The one difference is that I spread it out on a baking sheet to freeze it, then transfer it to a bag once it's frozen. That makes the pieces less likely to stick to each other.
@@maritimegardening4887 I agree - I do it both ways. I freeze some loose for more immediate use, and use your paste approach for the rest. Sometimes I put the paste in ice trays to freeze and pop them out into bags. Gives me a quick 1-2 tbsp portion depending on how I fill the tray.
Great idea! I always enjoy your ideas for using produce from the garden. Thanks 😋
Ty
Great demo! It occurred as I was watching that if you add a thin layer of oil to the top of the frozen jars, that may minimize freezer burn and let them last even longer.
good idea!
What a great idea, Greg! Thank you.
I may try that one year. I usually cover mine with plastic and if the winter is not too extreme it will over winter giving me fresh parsley in March and possibly during the winter if the nights don't get too cold. It flowers bringing in beneficial insects the next year which is another benefit. But I should freeze some because many years it doesn't survive the winter.
Great idea there! Will maybe try it next season!
I chop up the parsley in the blender and pack plastic ziplock packs. I flatten the bags as much as possible and break off pieces as I need them. I do the same with basil.
Great idea, Greg. I love using those little mason jars, I got them to make the garlic scape pesto (your recipe). I keep forgetting to use the lemon juice though and I know it makes a difference. I always grow lots of parsley, I use it in a lot of cooking. Right now my parsley is under a plastic dome outside, I'm going to try to keep it there as long as possible. Thanks for the great video!
I hope it stays good for you all winter!
Good recipe and where did you get the funnel you use
I got it at a yard sale. It's as old as the hills. You can find them on amazon, etc. - just search for "Canning Funnel"
Do you just mix with cooked pasta or are there other ingredients? Love all your videos!
Here's what I do: th-cam.com/video/OlL0yz8_OEA/w-d-xo.html
It's always some version of that - and with the paste I just add about 2 heaping tbsp
I have just 4 plants, 2 large plants of each flat and curley, should I keep them separate or can I do this mixing them together.
The flavour is basically the same, so I'd just put them all together