Can you freeze parsley?

I have a bit of a parsley overload at the moment. Can someone tell me how to freeze it so it retains its colour and flavour? It would be useful to have in the winter, and it would create some space in the herb corner.

 

Hi, fill an ice cube tray with water and put some in each cube-it helps you when you want to use it
. Have tried it when making cocktails -mint juleps and mohitos so would imagine it works with cooking aswell.

Also another one is using frozen raspberries in a baileys at Christmas. Not that Im a lush or 'owt.

I think, like veg that you should blanch it in boiling water for a second or two to keep its colour

 

Thanks, Claire, I'll try that!

 

You don't need to blanch parsley when using the ice cube method. Also works well for chopped up chives, sage, basil etc. Once they have frozen bag or tub them up and do some more. :thumb:

 

i find if i freeze parsley to add when cooking freeze it whole, then squash it in the bag and it comes out ready chopped ,theres no need to blanch it ,it will go soggy

 

I've done this lots of times and it works a treat, plus it saves a lot of fiddley work. :thumb: