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To keep fresh parsley in the refrigerator for several weeks, wash the entire bunch in warm water, shake off all excess moisture, wrap in paper towel and seal in a plastic bag. If you need longer storage time, remove the paper towel and place the sealed bag in the freezer. Then simply break off and crumble the amount of parsley you need for soups, stews and other cooked dishes.
When I don’t have cheesecloth available to bundle up spices for pickling and other uses, I tie…
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Make an easy dill butter by combining minced fresh dill with half a cup of softened butter.…
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