So that the parsley plays the extension and before the frost burns the last parsley shoots, cut it, wash it, dry it with paper towels, and cut the stems and leaves into small pieces. It is better not to use a chopper, but rather a pair of scissors.
You mix your parsley with knobs of butter and put everything in ice cubes. And hop ! in the freezer! this winter you will have flavored butter, in small cubes for cooking or simply to let melt (after defrosting!) on a bed of jacket potatoes.
Ah! The taste for simple things...
Parsley tray
