Who like me is an absolute opponent to throw food of any kind into the garbage, I would like to tell him today how I deal with these herbs and the spring onions. It is well known that you can only buy these herbs in bundles, but they are hardly used at once, they are also not long-lasting, so they stay fresh.
When I've bought these herbs, they've been cleaned, washed and dried, using what I need right now, I cut the rest into small pieces, put them in a freezer bag and put them in the freezer. That way I don't have to throw anything away, and there are always herbs at hand. Drying is no alternative because then these herbs lose their aroma. In my freezer these three journeymen are lurking to be freed from their icy prison and to find their purpose in a soup, sauce or salad.
I would also recommend using smooth parsley, because it is much more intense and aromatic in taste. Curly parsley is more suitable for decorating. Always add parsley only when the food is practically ready, it does not tolerate heat, then it loses its aroma, even its color.
Parsley has been known as a medicinal plant for many thousands of years, and in the Middle Ages it was even considered an aphrodisiac.
Rosemary potatoes are a particularly tasty side dish for me. I add cooked potatoes cut into bite-sized pieces in a coated pan with some butter and a tablespoon of chopped rosemary, seasoned with a little salt and pepper.
I like to use spring onion in soups, Chinese dishes or in my bay. Potato salad.
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That's clean and magical
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