Cinnamon Posted September 28, 2011 Share Posted September 28, 2011 This has gone mad in my veggie patch - I literally have masses of it. Any ideas on what I can do to make the most of it - will it freeze well? I will be making a big batch of Parsley Sauce this week,to freeze too,& am looking for more ideas,as it is so expensive to buy. Quote Link to comment Share on other sites More sharing options...
loumabel Posted September 28, 2011 Share Posted September 28, 2011 It does freeze well if you chop it and put it into ice cube trays and top up with a bit of water then pop them out when needed. Quote Link to comment Share on other sites More sharing options...
Saronne Posted September 29, 2011 Share Posted September 29, 2011 Parsley pesto is good - and you can freeze it, too. Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 29, 2011 Share Posted September 29, 2011 I find that parsley is fairly hardy, we had some that survived last winter's hard frost and snow, I usually keep it over the winter and then resow in the spring before it bolts which it does when the weather warms up in it's second season. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted September 29, 2011 Share Posted September 29, 2011 It does freeze well if you chop it and put it into ice cube trays and top up with a bit of water then pop them out when needed. Do you think that would work with coriander? I often buy a plant in the supermarket then after a short while it droops. It would be useful to freeze it. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted September 30, 2011 Share Posted September 30, 2011 I have frozen both parsley and coriander successfully and also chives. What I usually do is finely chop the herbs, ready to add to dishes, then simply pop into a freezer bag and freeze. I have not tried the ice cube tray method, I wonder if it would make the herbs a bit watery? The only thing to note is that when the herbs defrost they are wilted, so I don't use them as a garnish as they don't look good enough (but then we're not really posh enough in our house to garnish our food with herbs ) Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 30, 2011 Author Share Posted September 30, 2011 I have done the ice cube thing & popped them out of the ice tray into a lock & lock,ready to add to any dish that needs some - casseroles & so forth. I will keep the majority of the Parsley growing for now,in the hope that it will be OK in my sheltered garden I must say that it is just delicious too Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted September 30, 2011 Share Posted September 30, 2011 How about this? 2 x 200g tins of tuna in oil (definitely not in brine) 2 tbsp olive oil 2 - 3 tbsp chopped fresh parsley 1/4 pint chicken stock (preferably not Oxo-style pseudo chicken) Freshly ground black pepper Long thin pasta like spaghetti or linguini Empty the tins of tuna (oil and all) into a saucepan. Add olive oil and mash up with a fork. Simmer for about a minute, then add the chicken stock, stir and simmer for another 10 minutes. Add the parsley and black pepper, stir and simmer for another minute or so, then serve over the pasta. Very simple, it's a gutsy sauce that'll be ready before the pasta. Mop up remaining sauce with hunks of wholemeal granary bread. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 30, 2011 Author Share Posted September 30, 2011 Oddly,we had almost that exact sauce last night I am doing a spaghetti with lemon,olive oil & parsley next week,too Quote Link to comment Share on other sites More sharing options...
