Parsley in stock: chop without knife
The laborious crushing of parsley with the knife I spare myself:
After 2-3 rinsing, wash the leaves 2-3 times and wash them off the stems and place in a freezer bag. Remove air from the bag. Close the pouch at the very end with a clip and then freeze. If everything is frozen well, rub the whole bag very fast (to prevent thawing) like "wash socks" and press. Turn it several times. This results in fine, tiny pieces of parsley, which can be taken as needed.
