Excuse the weeds (working on them). This a section of curly parsley that is in my flower beds. I have a good bit more than this. Ideas on how to use up all this parsley?
by Wasting_Time1234
5 Comments
blewnote1
Tabouleh
PlantedinCA
Chimichurri. I use any combo of herbs and even arugula and it turns out yummy. Chermoula as well uses up lots.
Cloud-Illusion
You can freeze parsley. Wash it and dry it, chop it up, and freeze it in any container. Then you can use it anytime for cooking, salads and dressings. It’s not quite as good as fresh of course (it goes a bit slimy) but the flavour is still good and it’s nutritious.
mostlikelynotasnail
Definitely tabbouleh. You can also use it to make a green sauce. I often do parsley or cilantro, green onions, garlic, salt and pepper, olive oil, and some sort of acid like lime juice or wine vinegar. Sometimes I add a jalapeno. Fantastic on meat or potatoes
5 Comments
Tabouleh
Chimichurri. I use any combo of herbs and even arugula and it turns out yummy. Chermoula as well uses up lots.
You can freeze parsley. Wash it and dry it, chop it up, and freeze it in any container. Then you can use it anytime for cooking, salads and dressings. It’s not quite as good as fresh of course (it goes a bit slimy) but the flavour is still good and it’s nutritious.
Definitely tabbouleh. You can also use it to make a green sauce. I often do parsley or cilantro, green onions, garlic, salt and pepper, olive oil, and some sort of acid like lime juice or wine vinegar. Sometimes I add a jalapeno. Fantastic on meat or potatoes
I love parsley in salads.