If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
When you freeze fresh whole herbs like parlsey, the leaves turn black and when thawed are wet and limp. My preference is to puree the leftover herbs with just a little oil and freeze the puree in ice cube trays. Then, when you need to freshen up the flavor of a pasta dish or a soup, you can add a cube of parsley.
For more ways to cook with parsley, see our collection of Parsley Recipes.
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