Freezing parsley stems for the winter

Wash and dry a bunch of fresh parsley thoroughly. Trim the stems from the leaves. The parsley leaves can be chopped and dried.

Divide the stems into small bunches of 10-15 stems. Tie each bunch with string. Place the bunches in a bag or container and place them in the freezer.

You can freeze young dill stems in the same way. These frozen bunches can be used in soups, broths, and stews. Simply add them to the soup about 10 minutes before removing from the heat. Remove them just before serving. Parsley stems are very juicy and aromatic, and will add their flavor to the dish.

The second way.

Place the parsley stems in a blender, optionally adding a few leaves. Add the peeled garlic cloves, a couple of lemon slices without the rind, salt, sugar, and vegetable oil. Cut the red pepper in half and remove the seeds. Chop the pepper and place it in the blender.

Grind the ingredients using the metal blade attachment until smooth.

Place the resulting mixture into small containers, seal them with lids, and place them in the freezer. It's best to use the containers in a single serving; do not refreeze the mixture.

This vitamin-rich green paste can be used for pasta, boiled or baked potatoes, vegetable salad dressings, stews, fried meats, sauces, and scrambled eggs.

Freezing of parsley stems for the winter is complete.

It is best to store parsley stems in the freezer in zip-lock bags or containers with tight-fitting lids.

Enjoy your preparations!