Despite the fact that this looks like a Kefir propaganda poster, this Favorite Thing is about parsley. Specifically, this new way Bossy manages her parsley after she brings it home from the parsley adoption agency:
First she washes the parsley and pats it dry with her dish towel, and then she sticks the stems down into a container of water, and she puts the herb bouquet in her refrigerator. This seems to make it last longer. Of course what would Bossy know; she gives her parsley hell (so it never sticks around that long anyway.)
Mel saysApril 29, 2009 at 9:04 am
I planted me some parsley over the weekend, so hopefully I won’t be needing to worry about refrigerating it at least until October.
Martha in Kansas saysApril 29, 2009 at 9:35 am
Some years ago I had a bumper crop of parsley and discovered that one can freeze it. Rinse, but leave very wet, put in a plastic bag, squish air out and freeze. Chunks of icy parsley can be broken off and added to soups, etc. Tastes just like fresh!
Shanna saysApril 29, 2009 at 9:37 am
You can also chop it up, put in a freezer bag and freeze it. That is what I did with all the parsley that was still growing in November. I now have two gallon size bags of it, after using it all winter for soups and everything else I could think of and you just grab whatever you need from the bag and it is just like fresh. I did the same with my basil and oregano.
MariaV saysApril 29, 2009 at 11:40 am
I wish I had room in my refrigerator to do that.
sevedra saysApril 29, 2009 at 12:11 pm
ah. See, my parsley wilted and turned into green slime in the plastic produce bag in the crisper drawer. Parsley should come with instructions!
Cactus Petunia saysApril 29, 2009 at 12:20 pm
We used to drink kefir a long, long time ago, when it was a hippie health-food drink. Now it’s expensive to be a healthy hippie…and kind of blows the budget for a poverty party. I keep my parsley in the planter box outside. And my blackberry jam in the fridge.
Ms. Cranky Pants saysApril 29, 2009 at 1:56 pm
Bossy’s jar of blackberries have sprouted a toupe’ of weeds!
Rachel D. from the MN saysApril 29, 2009 at 2:02 pm
Bossy Bossy Bossy
You are so funny
I would never send a pic of my fridgedare
out there for all to see.
I have been kinda anti internet
and have missed Bossy…
Philly saysApril 29, 2009 at 2:13 pm
I just love parsley. I always zest a lemon over it before chopping, nothing better than parsley and lemon.
foolery saysApril 29, 2009 at 3:59 pm
I have never “gotten” parsley. Oregano I get — from a mile away I can smell oregano coming. Same with fresh basil and rosemary and cilantro — *sigh* cilantro — but parsley? Can’t taste it. Maybe I’m accidentally buying the plastic kind.
Lisa saysApril 29, 2009 at 4:29 pm
I keep my “parsley” rolled up in the freezer-in the waaaay back where no one but me can find it… I only use it when the kids are fast asleep… My parsley is WAAAAY better than your parsley.
~Rock on Boss…
Maria saysApril 29, 2009 at 7:14 pm
I just read that kefir (read: probiotics) will help keep away the swine flu. Smart bossy.
reen saysApril 30, 2009 at 12:48 pm
This works for basil, too. Now I want some kefir…