Earlier this summer, Brian spearheaded a windowbox project. Parsley, lavender, basil (below, from left)... great success!
Now we have more parsley than we could ever use, so we decided to freeze some for winter. We did this with tablespoons of ginger and that worked — why not parsley?
The conventional wisdom seems to be that you must chop it before pre-freezing. Behold our science experiment in progress:
We know we totally look like dealers. (FYI: Brian's parents got Kevin that mezzaluna and boy, is it great.) We'll tell you how it works out.
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