Before frost nips your final parsley sprigs, harvest them promptly. Wash thoroughly, pat dry with paper towels, and finely chop stems and leaves by hand with scissors—skip the food processor to retain texture and flavor.
Mix the chopped parsley with knobs of softened butter, pack into ice cube trays, and freeze. Come winter, pop out these convenient cubes for cooking or melt (after thawing) over steamed potatoes for that fresh garden taste.
Experience the joy of simple, effective preservation from years of home gardening.
Parsley butter cubes in tray
