Flat leaf parsley. You don’t need to do this much at a time.

Now is the time to harvest and quickly preserve lots of parsley for winter soups (and soup stocks).

Sure, parsley will survive much cooler weather, but as the daylight wanes and cooler daytime temps become the norm, the aesthetic appeal of the plants diminishes and eventually it becomes a bunch of limp, dangling green branches that are halfway to mush. Continue reading →