I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

Between spring and summer, large bunches of parsley are often on special offer. They're cheap, but it's too much to use up. That's why I wanted to come up with a good way of storing them.I thought it would be handy to have it on hand after drying and breaking up into little flakes.The color of parsley won't fade away if you dry them with this method. With this method, it's been easier for me to always have a jar of parsley around.The time to dry the parsley in the microwave is about 8 minutes in total at 600 W. But please adjust the time depending on the volume of the parsley.The stem doesn't taste nice, so only use the leaves.If you dry the parsley too much, it may catch a fire. So repeat Step 2 and 3 carefully. Recipe by Pinokogohan

I remembered my mother used to do this often at home, so I tried it as well.Just freeze your parsley and massage it well. Recipe by Maimama

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

I love making my own oils! This one being one of my favs. :-) Good for chicken, fish or whatever calls for olive oil in a savory dish with herbal notes.

Felt so bad for fresh ginger when I couldn't use all.Also, it makes it so much easier preparation any time you need it. Less time, less cleaning.

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

There’s no easier way than this—your grape leaves will stay fresh for a year.

This is excellent as a finishing butter for meats or vegetables.

Just wanted to use rosemary from the Yard

I found colorful paprika that I wanted to save up for later use. Recipe by kyonmi

I really liked the rosemary potatoes I had for lunch one day at a hotel. Recalling the flavors of that dish, I tried recreating it with a skillet.The rosemary and garlic aromas go so well with the potatoes, so be careful to retain their fragrance without overheating during Step 3. Recipe by Usagi no Cima