What can I do with abundant fresh parsley?
Written by
Benjamin Miller
Reviewed by
Prof. Samuel Fitzgerald, Ph.D.But if you grow or buy a lot of fresh parsley, you'll have some fun other than just preserving it. Make the most of your harvest! Here we share fun ways to freeze or dry parsley, use it up in cooking, or share it with friends.
Oil Infusion
- Flavor extraction: Combine chopped parsley with olive oil
- Storage: Freeze in ice cube trays for portions
- Usage: Sauteing base for Mediterranean dishes
Herb Butter
- Preparation: Blend with softened unsalted butter
- Forming: Roll in parchment paper logs
- Shelf life: 3 months frozen, 2 weeks refrigerated
Freezing tips preserve flavor. Frost "flash freeze" whole leaves of basil, parsley, mint, and other soft herbs on a baking sheet, then store in a bag. For oil cubes, puree 2 cups of parsley with 1/2 cup of olive oil. Pour the mixture into ice cube trays and freeze until solid; then pack the cubes into freezer bags labeled accordingly. They can be expected to retain good flavor for eight months. Toss directly into soups, sauces, and other dishes as the recipes instruct.
Drying methods. Making pantry staples. Hang small bunches upside down in a dark, well-ventilated place for ten days. Or use a dehydrator at 95°F (35°C) for eight hours. Crumble the dried-up leaves into jars. Keep away from light. Long before the invention of odiferous gravies, theosophical chili sauces, and photocopiers, this was commonly used to put into stews and bread doughs.
Cooking applications: Turn excess parsley into pesto by blending it with pine nuts and garlic. Toss it into a dressing like a green goddess. Stir it into mashed potatoes for color. Use it in compound butters for grilled meats, or in frittatas and quiches. These applications make quick work of large quantities of the herb.
Giving options: Share the wealth of parsley. Dig up extra plants for friends who garden. Tie together fresh snipped stems with strong twine and give them as edible bouquets. Or put together a herb swap with your neighbours. Or donate extra parsley to a community kitchen. Or stash away this year's harvest in jars to give away as home-preserved gifts. Sharing makes a gardening community of us all.
Do these things with an extra harvest the next time one comes to you. Freeze for the best flavor. Pat out new recipes. Package them beautifully. To you, they seem to be gulling relatives into accepting the surplus of your parsley patch. To them, they are the garden's bounties to be enjoyed throughout the year.
Read the full article: When to Harvest Parsley: Ultimate Timing Guide
