Big bunches of parsley...?

Question

Why do they only sell parsley in bunches that are so big an average family wouldn't use it in a year?

I always buy these big bunches, use what the recipe calls for, usually a quarter cup or so, and end up throwing the rest away.

Any good ideas for the rest of the parsley?

Answer 1

You can always garnish all your pasta dishes and salads with it. There's also recipes out there for parsley pesto, and an excellent one on epicurious.com for hummus with parsley oil.

My old store used to *give* one bunch of parsley away, totally free! Now it's $.80 a bunch, so I planted my own.

Answer 2

Cut fresh ends on the stalks, and stand in a cup of water in the fridge. It'll last a week or so that way (add more water every couple-three days).

Make Tabbouleh to use up the rest!


Tabbouleh

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

--Barefoot Contessa Parties! cookbook

Answer 3

Chop the up rest and place it on the center of a dish towel.
Bring the corners of the towel together and bunch up the
towel so that the parsley is in a ball. Rinse under cold water
for a couple of minutes then squeeze out as much liquid as
possible. Spread the parsley out onto a dry towel and allow it to dry.
Stir it occasionally to prevent clumps.
When completely dry save it in an airtight container for later use.

Answer 4

Have you ever heard of chimmichurri sauce, it's made with parsley, olive oil, red pepper flakes, a little white vinegar and loads of minced garlic, with some oregano.....it can be used as a marinade or as a dipping sauce for steak or chicken....It is very good and addictive, especially if you like garlic.....I'll find a recipe for you as I make mine my instinct, lol. I guess you can make it with veg oil too. But it seems to last a long time in the fridge and i'm sure you can freeze it too. Just take it out and let it go to room temp before using.

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar (I use white and probably not so much, but you be the judge)
1 lemon wedge (juice of)
1 tablespoon diced red onions (Idon't use onions but the would work too)
1 teaspoon dried oregano
1 teaspoon black pepper (lol I use no black pepper, but it couldn't hurt I don't think)
1/2 teaspoon salt

Mince everything (parsley, garlic) Let it stand at room temp for at least 1/2 hour to an hour them refrigerate, the flavors have to come out.

Answer 5

You can chop up the rest of the parsley and put it in a freezer bag and freeze it. You won't be able to use it as a garnish but you can add it to cooking. I do this with many fresh herbs.

Answer 6

Make Lebanese salad (Chop parsley fine, and combine with cucumbers and tomatoes (chopped fine) - add garlic and lemon juice - yum!)

Or, use to make tabouli - you can buy tabouli mix, and just add in the chopped parsley (chop very fine), tomatos, and other veggies. Delish.

Answer 7

i cook for 2 and do finish the bunch i a week!!!
try making chimichurri-an argentinian cold sauce for grilled meat.do not know recipe sorrry.
to make bolognese sauce you need it for sure.
if you have a deep frier-fry it...then add some lime juice and salt on top, delicious!!!
chopped over salmon is very good.

Answer 8

just toss in a paper bag and set in a warm oven over night
It's called dehydrating
crumple the leaves and store in an air tight jar..

Answer 9

Compost

Answer 10

It makes a nice garnish on your dinner plate