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Herbs are so easy to grow and they are super easy to preserve over the Winter. The only negative thing is that dried herbs never taste as good as fresh herbs. That’s all right by us – we would still rather harvest and dry our own herbs, just so we know that they haven’t been sprayed with any chemicals.
By now, the Parsley has been trimmed many times, mostly to keep it from trying to go to flower and set seed. If the plant survives our winter, it will act as a perennial and come back up in the Spring. However, I always let some go to seed. Why? So that in the Spring, the seeds sprout and give us new Parsley plants. This way, I have my bases covered and I know I will never need to buy more seed.
After I cut the Parsley stems, I snip off all the tips and discard the stems.
I leave all the tips sitting in a shallow bowl. I’ll give them a good stir with my fingers every few days or so and let it dry before storing in a glass jar.
We like to use a lot of Parsley in our cooking. If we do ever run out, I know I can easily get more at the grocery store, but we usually do harvest and dry enough to last us until the next Spring. By then, out new plants are ready to have a bit of a trim and we use that fresh.
Are you drying any Herbs this year?