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To Preserve

A method for preserving parsley by boiling, drying, and storing it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Preserve

Ingredients

Directions

Prepare

  1. Pick and wash the parsley clean.

  2. Fill a saucepan half full with water and add a little coarse sea salt.

  3. Boil the water and skim it clear.

  4. Add the parsley and let it boil for 2 minutes.

Dry and store

  1. Remove the parsley and lay it on a cloth or basket to dry in the sun.

  2. Store the dried parsley in a tin box in a dry place.

  3. Before using, cover the dried parsley with warm water for a few minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh parsley
The herb itself; drying removes water so it keeps longer and can be rehydrated.

The step that matters

Boiling the parsley for 2 minutes. A brief boil in salted water helps the leaves keep their bright green colour. Boiling longer softens the leaves and dulls their colour, so the parsley should be lifted out promptly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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