I honestly thought this was cooking wizardry when I first saw this; Chlorophyll w/ Creamed Potato Making Chlorophyll 5 bunches of curly parsley - Blend 2 handfuls of parsley at a time with enough cold water to cover. Strain through a chinois into a pan and simmer until it starts to split, skimming as it cooks. Line a colander with wet muslin over a bowl, add ice, and ladle in the parsley liquid. Cover with muslin and press out the remaining water. Ready to use, can freeze for up to 1 month. Stir