I have an abundance of Parsley from my garden any ideas

Garden Parsley

  • Posted by: Nan
  • November 4, 2013
  • 12934 views
  • 8 Comments

8 Comments

ChezHenry November 5, 2013
A parsley salad is excellent. The restaurant Prune serves one next to their roasted marrow bones, and I've been making it ever since. Simple lemon vinaigrette.
 
pierino November 5, 2013
ChezHenry, thanks for reminding me of this---I absolutely love marrow bones. And a parsley garlic salad is almost de rigour for sizzling hot escargots.
 
Pegeen November 4, 2013
Pistou, gremolata, tabbouleh, pesto, base for soup, garnish. Enjoy!
 
Melanie,Sodini November 4, 2013
Mix parsley with lemon, butter,and garlic in a saucepan for a few minutes and then bake it with chicken breasts.
 

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sfmiller November 4, 2013
Tabbouleh springs immediately to mind (find a recipe with a high parsley-to-bulghur ratio). Chimmichuri. Pesto, with or without other herbs. Herb salads and whole leaves in mixed-green salad. When parsley puts on its fall growth spurt, I like to make a big batch of gumbo base (dark roux, veg including a couple cups of parsley, stock, seasonings) and freeze in quart containers.

The herb itself freezes well, too, either chopped or whole stems for stocks.
 
pierino November 4, 2013
Tabbouleh is an excellent suggestion as it is really a parsley salad.
 
cookbookchick November 4, 2013
Make parsley pesto and freeze it in ice cube trays. Use it to add to soups, pasta, etc.
 
Louisa M. November 4, 2013
Garnish anything and everything.
Make parsley butter.
Freeze it.
 
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