I always have fresh parsley ready to use. When I get a bunch of parsley, I clean and chop the whole bunch… I use my mini chopper to chop it… and I store it in an air tight container in the freezer… so when I have a recipe that calls for parsley, I always have fresh…. I just take what I need out of the container (I just gently scrape what I need) and put the rest back…
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