Last year at the end of spring I picked up a couple plants marked cilantro. They were not cilantro which I love but parsley. This season the parsley, along with my catnip (yea!) is back.
I do not know what to do with it.
I took a quick look at recipes on the net. I got excited by the idea of parsley pesto but then realized that recipe used Italian parsley. I have the regular tough, strong flavored parsley.
I could put it in mashed potatoes but that would ruin the potatoes for me. They are fine all by themselves.
Soups, stews, and salads. Okay, but you need so little.
Greek shrimp and pasta calls for parsley, I’ve read, but just knowing I would prefer the taste of cilantro to parsley in any of the recipes causes me frustration.
Does anyone out there know of a good recipe that somehow makes the most of the flavor of parsley?
I guess I could dry it and just sprinkle a bit in things.