I've got a lovely bunch of coconuts parsley still thriving in the backyard. Ordinarily, I would treat it the same way I do all my herbs: Snip, rinse and air dry overnight in a single layer on a paper towel, then store it in a plastic bag in the freezer.
The single-layer drying method is crucial because it allows each leaf to freeze independently so that when I need to use it, I simply pull out as many individual leaves as I need. If I were to rinse it and place it directly in the freezer, a big green ice cube would result. Trust me, I've done it. It isn't pretty.
When I was turning over my vegetable and herb border last week, I left the parsley and mint behind because they were still doing well. Now I'm thinking about drying some of them, crushing the leaves and storing them in jars for a different, stronger accent. Here are some pointers in case you want to give it a whirl as well.
