I grow parsley through the winter, but as soon as the weather warms, it bolts. I have tried replanting in the warmer months but as soon as it’s grown a little it bolts again. So before the winter crop goes completely manky, I harvest a few bunches, run it through the food processor with a little salt and a glug of olive oil.
Oh, ok, I’ll do a second bunch.
Then I pack the resulting mix into ice trays and freeze. I’m amused that this year, each bunch must have been almost identically sized because they both filled 13 places. When frozen, I pop them out into a ziplock bag and have parsley available until next winter’s crop has grown. The blocks works just fine in anything cooked, or wet mixed like a dip. Just not for anything where you want the fresh texture. I’ve tried just freezing with no liquid, and freezing with a little water. The oil seems to work better to keep the flavour.
As usual, I’ve left one plant in the garden for fresh use until it goes well to seed.
Montjoye Makkinstuff 