not tender. Can it be dehydrated?
Planted Snow Peas. Late by the calendar, but this is the first week of SUN. We will hope for forgiveness. The earth here is beyond Lovely. And that's not a word i like much, Lovely, but here it fits. The Earth here is Lovely. Black, moist, fragrant, exuding Lifeness. I am dreamy, my hands in it. I could plant my self.
That’s one beautiful patch of parsley. Yes you can dehydrate, not as good as other things but it works and will keep it from going to waste and doesn’t depend on electricity. Also there is this: https://www.101cookbooks.com/archives/homemade-bouillon-recipe.html And then gift to someone with freezer if that’s an issue… Hoping to plant peas next week, usually I do it at the end of February.
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Indeed…how encouraging to see this gorgeous patch of great parsley. For sure, Spring is somewhere. Plenty to dry and flake, some to freeze and some for soups and other dishes right now. Happy thee and thine will be.
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Dried parsley is also used for a diuretic/kidney stimulant. Make it into a tea. It can also be substituted for basil to make a pesto. Ground up it can be used in Tabouli – the Middle Eastern salad. Sprinkle it chopped and fresh on everything you cook. Another thing is that it is high in vitamin C and A.
The roots and oil are reported poisonous. Germination is long for parsley so you might be able to sell small plants. If you are interested in making soups in a jar type thing I think there is a book about that here. Let me know.
The snow is melting here but I know gardening will not be for another month or two. I love your magical growing hill. Smile.
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I would just cut it down hard and feed it to the goats or compost and let the succulent new growth feed me!
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Simplest thing to do with your parsley or any herb for that matter is to gather it in bunches, wrap twine around the stems and hang it up to dry. I use my garage as we have a shelf with hooks but I don’t know if you would have enough space in your travel trailer to do so. The herbs need to be out of the elements to dry. When the bunches are dried, I take each one down, put it on a tray that I have and crunch by hand; quite satisfying to have my hands on the herbs, the aroma is wonderful. After the herbs are crunched, I place them into little glass jars that have sliding lids with holes of various sizes. Easy to use, just slide the lid to the size hole you want and shake out whatever amount of herbs needed. The herbs that I have dried include Italian parsley,rosemary, oregano, basil, thyme, sage and tarragon.
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Yes, to hard cutting back and letting new growth come. And yes to the ground or fine mash/chop of the leaves only for a tabouli or pesto. So lovely to have re-growth.
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I’d cut it back and feed to the goats (sheep here) for a spring
tonic. When our girls break out they head for the herb patch.
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Parsley is biennial and the second year is never as flavorful (Don says it’s “bitter”) … we usually compost what comes up from the previous year and plant new each spring. That said, Marti’s suggestion sounds good to me to have dried parsley for soups/stews when fresh isn’t available
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Chop it up really fine.
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so many possibilities….we didn’t know to expect that She
would stay so vital.
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we are wealthy with Parsley
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soups in a jar….do you mean “canning”?
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we may.
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we should have done that when She was younger and tender.
Now, is a crone. course and dry.
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we will do this.
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this second year will still be an experiment. Love Don’s
input
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or just Chew a lot
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windthread 
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