Below is the "after harvest" picture, since I didn't get my camera out beforehand. :)
Huge colander of parsley, and a few rhubarb stalks.
I plucked a few stalks of rhubarb for making muffins (which were a hit at our weekly church fellowship meal), and brought them in with the parsley.
I knew I wouldn't be able to process the parsley this day, so I washed it in cool water and put it all in various vases and Mason jars for a few days.
I processed it a few days later. :)
Since I already washed it, I simply removed a stalk or two at a time, then removed the leaves until I had a nice pile of leaves on my cutting board. I hand-chopped the pile of parsley to my liking (I chop it more coarsely, but feel free to chop as finely as you like). You can also use a stick blender with the herb cup attachment. I find that hand-chopping yields the best results, since my knife blade is kept very sharp.
After I chop the pile, I put the chopped parsley in a freezer container. Then I make another pile of parsley leaves, and chop it.
On and on it goes until all my parsley is chopped and in the container.
I put the lid on, label the box, and put it in the freezer. The parsley stays very nicely for several months; I use it in soups, stews, on salads, etc. Parsley is so good for you--it's nature's detox herb! Have fun storing your garden parsley!!
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