Veggie
|
Joined:
May 2020
Posts:
16,839
Threads:
665
|
|
28-11-2022, 05:15 PM
(This post was last modified: 28-11-2022, 05:20 PM by Veggie.)
I have a big clump of parsley in the GH - grown from a supermarket YS plant.
How do you use parsley - apart from parsley sauce and as a decorative sprig beside some fish?
Forgot Tabbouleh - probably because I haven't made it for years. https://feelgoodfoodie.net/recipe/tradit...leh-salad/
Ideas please before it goes yellow/sets seed.
The Moneyless Chicken says:-
Use it up, wear it out, make it do or do without.
|
Small chilli
|
Joined:
May 2020
Posts:
10,027
Threads:
317
|
|
I grow parsley mainly as a companion plant. I don’t use much of it . I’m not a fan. But it does get used on recipes as & when it called for. Also in salads but sparingly. So I’m not actually a lot of use to you.
Builder that would like to go play in the garden.
|
Proserpina
|
Joined:
May 2020
Posts:
791
Threads:
18
|
|
Added to pasta, an egg sandwich, or potato salad.
My (from seed) parsley is still looking rather pathetic, but it's somehow held on unwatered through the summer so I'm hoping it has some good roots and will put on better above ground growth next year.
Formerly self-contained, but expanding my gardening horizons beyond pots!
|
Vinny
|
Joined:
May 2020
Posts:
6,104
Threads:
149
|
|
|
|
Vinny
Geordie living 'ower the watter'
|
Friend of mine used to make parsley wine. I can't see the point in it though as it is rather bland and tasteless to me, the parsley that is. No idea what the wine was like. 
"I'd rather be the oldest in the gym rather than the youngest in the nursing home"
|
Admin
|
Joined:
May 2020
Posts:
1,929
Threads:
111
|
|
Disgusting stuff....bin it
I am only the Boss because Veggie lets me be!
|
Bren
|
Joined:
May 2020
Posts:
4,717
Threads:
2
|
|
I’ve made pesto with parsley, it was ok but I prefer basil pesto.
|
toomanytommytoes
|
Joined:
May 2020
Posts:
1,047
Threads:
13
|
|
We mostly use it to finish off pasta. I don't like the taste of it raw but added at the end of cooking changes the flavour completely and it adds an extra depth to a dish. We only grow the flat leaf stuff, the giant Italian variety, as I find the curly stuff is tasteless and chewy.
|
SarrissUK
|
Joined:
May 2020
Posts:
1,884
Threads:
15
|
|
I love parsley in salad, lots of it. It's great chopped up in mash, pasta, tuna and sweetcorn, fishcakes, meatballs, anything like that really. I just never sprinkle it over food that's served up though, ironically. I use quite a lot of parsley, probably more than any other herb 
|
Veggie
|
Joined:
May 2020
Posts:
16,839
Threads:
665
|
|
I've just thrown a load in with some mixed grains - that's one stalk used!
Parsley seems to be one of those "Love it or loathe" herbs. I find it a bit strong and overpowering which is why I still have a huge clump of it..
The Moneyless Chicken says:-
Use it up, wear it out, make it do or do without.
|
Scarlet
|
Joined:
May 2020
Posts:
2,862
Threads:
88
|
|
29-11-2022, 12:40 AM
(This post was last modified: 29-11-2022, 12:45 AM by Scarlet.)
I use quite a bit...I only grow the flat leaf. I usually make a sauce for fish - caper, butter and parsley -Would be good on pasta?
Chop it up and sprinkle in just towards the end of cooking an omelette- love herbs and eggs.
Love it in aubergine/tomato, again with a few capers - will happily eat that on toast
And chimichurri!!
|
![[-]](https://gardenandgossip.org/images/zen/collapse.png)
