Garden was prolific this year - snow coming, must harvest.
You can wash and chop, then form into marble sized balls or blobs or ingots, and freeze on a tray.
Make lots and lots of tabouleh.
Chimichurri or pesto.
Wrap a roast in it with a drop of oil to make it stick.
Parsley bread or cookies, or both.
Hula skirts for yappy little dogs.
Lots and lots of garnish.
Parsley and mint "candy" breath fresheners.
A veg matter base for slow cooking or roasting.
Dried and flaked or dehydrated.
Parsley mayo for chicken salad.
My favorite use of it is to tightly pack the cavity of a roasting chicken with parsley and roast as usual. The parsley imparts a lot of moisture into the chicken...delicious every time!
Add it to pesto...either straight parsley pesto or mix with basil, freeze for future use.
Tabbouleh is the best use for a huge amount of parsley, since it is mostly parsley, but you also need a bit of mint, which I always have in my yard.
I also make chimichurri sauce and freeze that, which can be used later as a marinade.
A familiar problem which I solved years ago using a Louise Tate King recipe from her Martha's Vineyard Cookbook. I make a large batch of this recipe, freezing it in usable portions and defrosting some when needed to use as follows. "This stuffing will be sufficient for a small chicken to be baked, or for stuffing fillets such as flounder or small haddock."
Excellent wrapped in chicken breasts that have been pounded flat, basted with butter and baked.
1 and 1/2 cups soft bread crumbs. preferably made from day old French or Italian bread
1 cup coarsely chopped fresh parsley
1 medium onion, grated
1 teaspoon ground sage (a little more if fresh is used)
Fresh ground pepper to taste
Juice of 1/2 lemon
1 teaspoon soy sauce
2 tablespoons melted butter or vegetable oil
Combine all ingredients and mix well with a fork
This recipe freezes well.
I make a green sauce with parsley - olive oil, salt, pepper and parsley along with whatever else I feel like. Lemon zest, garlic, chilies, other herbs... I grind it in a blender and freeze in 1/2 cup jars.
It adds a bright freshness to any dish and a brilliant green color.
Btw it should come through snow fine. It survives my winters in Maine most of the time.
I love tempura made with parsley.
Dry in the microwave....the smell and flavor of your own dried parsley is amazing!!Put a bunch on a paper towel and run the microwave for 20 seconds on high....open the door to let out the moisture and turn....repeat for1 0 seconds....and eventually go 3 to 5 seconds at a time until it's all dry.
Chop and freeze. You'll be glad to have it over winter and spring.
My parsley stays green all winter in a pot near my south facing chimney, so does my rosemary.
Parsley is a winter crop for me, and it will grow in cracks in the concrete. It tends to bolt in the summer, however.
I grow it in containers and manage to keep it alive through the summer here by putting it in partial shade. It's a biennial so it should last for a year and more before bolting.
I've never stuffed a chicken with parsley, I'll have to try that.
2020, obviously covid induced, did some catapults outside my comfort zone in the kitchen. Fortunately positive. I did all above and then some. A few I've done for years but some new ones. I had an unexpected harvest abundance of mint, par-cel, beet tops, and celery tops...and minimal parsley. So I ordered parsley form a local supplier. Good grief. They sent a restaurant supply amount as well as abundant kales and collars and chard and celery and leeks....a bit fooled by the prices. This was just before Thanksgiving. A veg delivery box sent three boxes of mushrooms I did not order or charged for...
I think the most successful was the mirepoix that I froze in 1/4 pints. Some quart freezer zip-locks flat packed. And a mushroom ragu I froze.
Another good one is Vivian's LittleGreenDress from her recent book. If you like making dressings/condiments and using them many ways...it is a good one. Only if you like a briney condiment similar to a muffuletta type sandwich salad condiment.
The recipe is on the pages Amazon....page 10 I think.
I just checked my back yard today and noticed that I have tons of parsley right now, and so I will try to use some of the ideas here for it. I have all the ingredients for tabbouleh except tomatoes, and so I might start with chimichurri.
The other thing I have a lot of right now is lemons, and I do not have freezer space for them.