My Italian (flat) Parsley has grown totally wild in the garden. Time to pull it up. I love when the herb gets to this point because it means the roots are large enough to use for soup. Plus, Italian Parsley retains its fresh green color even when dry~that makes it a great herb to give as a gift. I pulled out huge handfuls and spent an hour trimming and drying enough leaves to share with friends and have enough to last the summer. For dinner I am making soup with hot bread. My husband will be psyched!

How to dry Italian Parsley:

1. Heat oven to 200ºF.
2. On a clean, dry cookie sheet evenly spread freshly trimmed parsley leaves
3. Place cookie sheet in warm oven for 15 minutes or until leaves are completely dry (They will be very brittle).
4. Carefully scoop leaves into a glass container to display with other seasonings. To give as a gift, simply add a pretty tag.

Until Tomorrow~Sarah