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Old 08-13-2006, 03:02 PM   #1
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What to do with leftover parsley

I bought a bunch of italian parsley and used some in my pasta sauce, but what can I do with the rest of it?

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Old 08-13-2006, 03:05 PM   #2
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Lay it out on a clean cutting board- let it dry- may take a day or two depending on your humidity- try to get it down to a single layer so it will all be exposed to the air... put in a container- use as regular parsley, only add a little more since it is dry...
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Old 08-13-2006, 03:48 PM   #3
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Actually, I always keep a bunch of fresh Italian parsley in the vegetable bin of the fridge & use it in virtually everything!! Salads, sauces, soups - the list is endless. It actually lasts quite well in a plastic bag that isn't closed shut.

I don't find dried parsley worth the trouble. The flavor dissipates VERY quickly to the point where it tastes like little more than lawn grass clippings. The fresh isn't very expensive, & you get more bang for your buck.
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Old 08-13-2006, 04:58 PM   #4
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I just put up a bunch of parsley yesterday! I wash it real well, and lay it on wax paper, throw in the freezer, then pack loosely in freezer bags, and keep it in the freezer. When I need some, I grab a few sprigs, and chop while it is still frozen.
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Old 08-13-2006, 05:56 PM   #5
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That's what I do too shannon. It lasts forever that way.
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Old 08-13-2006, 06:27 PM   #6
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Thanks everyone. I was debating whether to dry it or freeze it. Guess I'll do both, and use some fresh parsley here and there.

Oh! Happy Birthday Shannon!
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Old 08-13-2006, 06:31 PM   #7
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I love using parsely in stuffings, chicken soup, with seafood, sprinkled over stews, in dumplings, stirred into mashed veggies, in cream sauces - it's so versitile and that scent just screams fresh from the gardne
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Old 08-14-2006, 07:19 AM   #8
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Chimichurri - it'll last for ages in the fridge!
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Old 08-14-2006, 07:32 AM   #9
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There's always the compost pile

Ciao,
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Old 08-14-2006, 07:50 AM   #10
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Clive is right.,...parsley will last ages in the fridge. Keep it in a closed plastic bag, or...covered in water that you change each day. Just add it too all of your dinner dishes! And all those good vitamins are yours...not the compost heaps!!

I only use curly parsley as a reluctant wee garnish and Italian Parsley for flavour. Both are VERY easy to grow, whatever your climate and I certainly could not live without my Italian/Continental Parsley.
Oh no sireeeeee

Edited to add: Ummmm, I did not take in Clives post properly. Nasty stuff that Korean Cabbage thing, so no......I would not hang on to my parsley for that particular dish!!! Yucko. Etc....etc. In fact, its ghastly but I do eat Durian. . Panna Cotta...yummmmmmm
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