I planted parsley last spring and while I did get to use some of it over the summer, it has done best this winter. Right now my parsley is a beautiful rounded plant with the brightest green foliage
I’ve ever seen. I almost hate to pick it!
But pick it I must, a little at a time, because it gets bitter after it bolts, which means sending out flowers. Once it does this, the party’s over. So, the trick for using parsley, or pretty much any herb, is to get it before it bolts.
“Plating” parsley almost makes me feel like my own chef. And it’s amazing how many recipes call for fresh parsley.
You can extend the harvest before your parsley goes to seed by chopping your parsley, freezing it in a single layer on a cookie sheet, and then scraping the frozen pieces into a jar for your freezer. While it’s not quite the same as adding the herb fresh from the garden, the frozen stuff is lots better than sprinkling dried stuff out of a jar from the grocery store.
