Quote:
Originally Posted by realistic cook  Does any one have a good way to dry parsley so that it keeps it's beautiful green color and great flavor? That one has stumped me.
Thanks |
Its got me stumped too. It always turns out that horrible grey-green colour yuk. Only way I've found to store it is chopping finely and putting into icecube trays with a little water, freeze, bag up and use as needed, but it doesn't suit all applications.
I'd be interested to know too. Maybe blanch & refresh before drying?? Just a thought.