I have an abundance of Parsley from my garden any ideas

Garden Parsley

  • Posted by: Nan
  • November 4, 2013
  • 12872 views
  • 8 Comments

6 Comments

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Louisa M
Louisa M November 4, 2013

Garnish anything and everything.
Make parsley butter.
Freeze it.

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cookbookchick
cookbookchick November 4, 2013

Make parsley pesto and freeze it in ice cube trays. Use it to add to soups, pasta, etc.

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sfmiller
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.

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pierino
pierino November 4, 2013

Tabbouleh is an excellent suggestion as it is really a parsley salad.

Melanie,Sodini
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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Pegeen
Pegeen November 4, 2013

Pistou, gremolata, tabbouleh, pesto, base for soup, garnish. Enjoy!

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ChezHenry
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.

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pierino
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.

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