How to Freeze Parsley: I used the first method (the ball method) to freeze a bunch of flat leaf parsley. Pulled a handful of it out of the freezer last night and was so pleased with the results! It still tasted really fresh. Will definitely do this again.
I once read that parsley's flavor is the "summation of all things green." I'd say that's a fitting description of this classic, lively, summer herb. Parsley is one of those herbs that produces exponentially, provided the proper growing situation. If you're growing some in your garden, you most likely have a lot of it on hand. Lucky for you, there's a time-saving way to preserve it. No chopping required.
Dry Salsa Mix 1/2 c. of crushed, dried red pepper 1 T. dried parsley flakes 3 T. dried cilantro flakes 1/2 c. of dried onion flakes 2 T. dried, minced garlic 2 T. of canning salt (NOT table salt, or your salsa will eventually turn cloudy) 1 T. of black pepper Double Recipe Fits in Quart Canning Jar. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart.