Photo © Kerry Michaels
While I dumped or brought inside most of my containers before hurricane Sandy's big blow, I still have some herbs and tomatillos to preserve. I will dry or make salsa out of the tomatillos and the herbs I will either dry or freeze.
I have tons of parsley this year and have no love for dried parsley - it tastes completely different than fresh. What I'm doing this year is freezing my parsley by mixing it either with water or olive oil in a blender and then freezing it in ice trays. I then take the frozen parsley ice cubes and transfer them to plastic bags.
I'm making tons, because adding frozen parsley, which really comes close to fresh, can make winter soups, sauces and stews taste amazing.