Conference turris::cooks

    I freeze prasley.  First I chop it up then put in a container and
    freeze.  Simple as that.
    
    Steve

    I dry it.  I've done it in a slow (about 100 degree) oven, and last
    year I tried it in the microwave.  I don't remember the time I left
    it in the microwave, but it was not long.  I think I did it 30 seconds
    at a time, and checked it, and rezapped, and checked...and since
    our old oven is very likely not the same power as many of yours,
    you would have to try a batch to see what time was good.  Anyhow,
    I preferred the microwave, since it kept that lovely green color
    while drying very quickly and keeping the flavor.  Just DON'T
    OVERDO it in the microwave - check frequently and remove when it's
    dry.
    
    --Louise

    I dry it in the garage.  I cut a bunch, tie it up with a string,
    and hang it from the rafters.  A day or two later (depending on
    how hot it has been), I get it down, crumble it in my hands and
    put in in a jar.  You can also dry it in a brown paper bag placed
    in a closet.

    
    I agree with .1  I chop it in the food processor and store it in
    a plastic container in the freezer.  To me, the taste seems fresher
    from the frozen version than its dried counterpart.