And then there's the dill.
|Volunteer dill. More than I will ever be able to use.|
Dried parsley has always had a place in my spice cabinet, but until I started drying fresh parsley I often felt I was wasting my money. Purchased dried parsley did little but add some green flecks to whatever dish I added it to. It certainly didn't add any flavor.
|The last of the parsley.|
|Dried parsley, ready to be crushed.|
So now you've got your dried herb. Discard the bigger stems if you want to, but you're going to pulverize everything in the food processor next, so it isn't really necessary. Process the dried leaves for a minute or so, and then add some kosher or sea salt. I don't measure, I just eyeball it so that there's about three-fourths parsley and one-fourth salt in the food processor bowl.
|Add salt, whirl some more.|
Whirl it around until it's very finely ground, funnel it into a jar (I like the four-ounce Ball canning jars. And collapsible funnels.) and enjoy.
|Parsley salt – ready to give. Or keep!|
If I were on the ball I'd have some beautifully designed labels for you to print and adhere to the lid of the jar. But I'm not on the ball this year, in fact I'm so far behind the ball that I can't even believe I signed up to blog daily for another month. But I did, and thanks to the magic of scheduled posts I can go visiting tomorrow without having to get up at the crack of dawn to tell you how to make parsley salt before I go.