10 minutes | Serves 4
I can never seem to use all my store bought fresh herbs before they go bad. Freezing fresh parsley for later cooking use is a trick that my mom taught me. I don’t know the exact science behind how its properties change, but it seems to work great when a recipe calls for fresh parsley.
1 bushle of finely chopped fresh parsely, stems removed.
Wash parsley and remove stems. Finly chop parsley and divide inot 4 in dividual portion. Wrap in tin foil and freeze.