Parsley, strawberries, jalapeno peppers.
The parsley is taking over the garden. I don't know when it's going to bolt, but I have no idea what to do with all this parsley. Anyone have an idea? I could dry it, but I would never use it dried. I could freeze it like I freeze cilantro, basil, and mint. But when would I use it other than in soup or a casserole?
When the ice melts away, it's the consistency of thawed spinach. You can't garnish a salad with soggy parsley. 
I wish I had such a sumptuous green mixture in my garden, all I can harvest at the moment is chives.
ReplyDeleteWhat about making pesto from parsley?
Parsley Pesto:
flatleaf parsley leaves (no stalks)
1-2 garlic cloves, crushed
40g freshly grated parmesan
30g pine nuts or walnuts
75ml extra virgin olive oil
salt
Strawberries for Easter... I envy you!
Frohe Ostern
Sisah