Jan White wrote:I often use parsley seeds in place of or in addition to celery seed. I find dried parsley has so little flavour it's not worth bothering with. If I want parsley flavour in something when there's no fresh parsley, I'll use seed.
I also use in it place of caraway, which I believe is a punishment upon the earth 🤮
hola from Ecuador. parsley leaves snipped into a paper bag and placed in the refrigerator will dry and maintain beautiful colour and flavour. I do this for large leaf herbs like basil and sage. and no, cannot remove into jars unless your kitchen is very dry. In my climate the humidity seeps in and ruins the leaves. Air drying is the only method that works against the humidity but is difficult for the herbs menbtioned. but my 'bags' of herbs and bread crumbs do not take up a lot of space in the tray below the freezer. Also, if your trays in the refrigerator are wire racks bunches of herbs can be clipped, hung and dry the same. I prefer the paper bag method. try it.
