Parsley is next.
I did not grow much parsley this year as I was experimenting with the herb in my garden.
For future reference, I also decided try a bit of drying since I was so happy with the results from drying basil.
I do use dried parsley flakes in much of my cooking (soups, stews, lasagna) and baking (herb bread), so the necessity of growing and drying is justified.
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| fresh parsley leaves on tray |
A quick wash, remove the leaves from the coarsest stems, plop on the dryer racks, plug into the electricity, and wait! And, while I wait, I smell the pleasing aroma of fresh parsley leaves.
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| dried parsley |
After a couple of hours, the parsley is dry. I rub the dried leaves between my fingers to flake, discard any stems, and place into storage. This time I am employing a lidded glass canning jar. The dried parsley looks so pretty; bright green and ready for use in the glass container.
Drying herbs is so easy and so pleasantly and earthy aromatic.
I enthusiastically recommend the entire process: growing, drying, cooking/baking.
My next trial …dill.
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