I was reading through a couple of magazines and books, and this idea struck me as a great way to preserve parsley. My potted parsley plant has done great this year, but I know if I don’t start clipping and storing it, I won’t have enough to last through winter. I’ve also found that freezing herbs preserves their flavor (in this case, especially) so much better than drying them. So, this is my way of keeping a stash of fresh parsley this winter–it will be great for topping salmon, squash, baked potatoes, steaks, or just a slice of bread!
Parsley Butter for Preserving Parsley
1/2 c. butter, softened (either on the counter or briefly, like 12 seconds, in a microwave)
1/2 c. washed and blotted parsley, stems mostly removed, and chopped
Combine the two together in a medium and cream with a wooden spoon. When completely incorporated (this might take 3-5 minutes), shape into a log. Refrigerate for 1 hour.
Remove the log from the fridge and slice into 1″ wide circles (see photo above). Place on a baking sheet lined with waxed or parchment paper and freeze 4 hours or overnight. Remove from the sheet and store in a airtight baggie or container.