To Preserve Parsley Through the Winter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving parsley by par-boiling and then drying. The full recipe is presented here and I hope you enjoy this classic British version of: To Preserve Parsley Through the Winter.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO PRESERVE PARSLEY THROUGH THE WINTER.
496. Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use, pour over it a little warm water, and let it stand for about 5 minutes.
Seasonable.—This may be done at any time between June and October.
Pick over the parsley, wash well then place in a pan of boiling, lightly-salted water. Cook for 2 minutes then drain, place in a metal sieve and set this on a baking tray. Place in an oven pre-heated to 80°C and bake gently for about 5 hours, or until the parsley is completely dry. Transfer to a jar, seal well and store in a cool, dry, place until needed.
