Jealous. My parsley is totally lame this year. It’s usually very vigorous and productive, but plants are weird.
And this is the first year mine has looked so good since I planted it about 4 yrs ago…! Plants are weird. The ones you want are so easy to kill. The ones you don’t are so hard to kill.
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Sort of old school French but jambon persillé can be quite delicious as part of a charcuterie plate
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Compound butter.
Freeze chopped parsley in chicken stock into iced cubes of ziplock bags.
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In related news, can I interest you in any basil or chives?
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Basil, certainly. I have as many chives as I do parsley! I had to pay about $60 for basil this year to make about 7 cups of pesto for the freezer.
!
That’s some pricey pesto. But 7 cups is a lot! I’m still working on the frozen cubes of radish greens pesto that I made back in March.
I suppose there are many cheaper greens to make pesto out of, but I really like the basil version. Also, that’s just the cost of the herbs. Add in the parm, the evoo, it is a VERY pricey sauce/condiment.
If you have Restaurant Depot in your area and can get a membership (free) or day pass, they sell basil for around $6 per pound - it’s barely worth growing my own now that I discovered this!
Wow! I paid $12/lb and that was the “bulk” rate. Sadly I live in a small small town that doesn’t have too many of these big chain stores. I’m not sad about where I live, but sad that sometimes these stores aren’t available.
But maybe you are buying your basil from your local farmers?
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Yes, 100%. We have a local farm stand that is on their own growing acreage (small), and they occasionally bring in produce from farms on the other side of the mountains that have a different growing climate (i.e. we can’t grow stone fruit, they can). In their open season, I get all the produce I need from that farm stand and my own garden. Except things like lemons and bananas. I get grocery produce in the winter.
