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What to do with glut of parsley & lemon balm?

Looking for ideas to use up excess herbs from our vegetable garden. Thought about making a large batch of chimichurri sauce. Has anyone had success freezing it? Also, any suggestions for the lemon balm beyond adding to salad or using in drinks? Thanks!

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Dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

Make pesto, which freezes beautifully.

Chris_in_oslo

Chris is a trusted source on General Cooking

added almost 2 years ago

I know this is a drink, but lemon balm makes an absolutely delicious liqueur.

Fifer added almost 2 years ago

I'm open to more drink suggestions too - especially if they involve booze. ;-)

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

Tabbouleh comes to mind. And in addition to the parsley, I don't see why you couldn't work some lemon balm in as well.

rt21 added almost 2 years ago

I've made lemon balm sorbet , quite tasty

Me_in_munich_with_fish
petitbleu added almost 2 years ago

Definitely make a big batch of chimichurri and freeze it--in ice cube trays if you can. It freezes very well. You can also make a salad of straight up parsley--make sure to chop it finely enough so it doesn't stick in your craw. Dress with a bright, lemony dressing and anchovies. Delish.

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