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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!

asked by Fifer over 6 years ago

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6 answers 3037 views
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

Make pesto, which freezes beautifully.

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 6 years ago

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

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Fifer
added over 6 years ago

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

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pierino
pierino

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

added over 6 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.

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rt21
added over 6 years ago

I've made lemon balm sorbet , quite tasty

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petitbleu
added over 6 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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