About me: Parsley has more vitamin A than carrots, and more vitamin C than oranges! It’s also high in iron. Excellent in soups and stews or in homemade tomato sauce, parsley is famous for freshening breath at the end of a meal. We pretty much put it on top of everything, not to mention great sauces like chimichurri.
Storage: For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks.
To freeze: Frozen herb cubes are easy to make. One frozen herb cube is equal to 1 Tablespoon fresh or 1 teaspoon dried herb. Just add a cube when your recipe calls for the herb. To prepare herbs for freezing: Rinse them gently in cool water. Chop the leaves fairly coarsely. Spoon 1 tablespoon of the herb into each compartment of an ice cube tray, add about 1 inch of water to each compartment, and place the tray in the freezer.