On Jan 1, 10:15*am, "Steve B" > wrote:
> And suggestions about storing leftovers or like the half of the pack of
> mushrooms you don't use tonight....
For all of my cooking years I would either dry, or throw out all of
the parsley I could not use as it began the refrigerated limp-to-rot
cycle. I certainly could have grown my own, and did for just one
season, but my herb gardening impulse did not last. Last month a chef
on TV gave example of a simpler parsley chopping...she freezes all
washed, fresh parsley to then always have fresh that also chops when
frozen much easier and quicker. 'Twas just the encouragement I
needed, and I now have various of the wanted fresh herbs in one
dedicated to single bags freezer container.

The only fresh mushroom keeper I've ever found minimal success with is
slicing, then drying, freezing, which I'm not too happy with. I most
often want use of 'shrooms raw, so I rarely buy fresh unless I'll be
using all immediately.
....Picky