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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
  • Posted by: Fifer
  • May 13, 2012


petitbleu May 14, 2012
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.
rt21 May 14, 2012
I've made lemon balm sorbet , quite tasty
pierino May 13, 2012
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.
Fifer May 13, 2012
I'm open to more drink suggestions too - especially if they involve booze. ;-)
Greenstuff May 13, 2012
I know this is a drink, but lemon balm makes an absolutely delicious liqueur.
boulangere May 13, 2012
Make pesto, which freezes beautifully.
Recommended by Food52