As a garnish on practically anything. if you have a lot you could make a tabouleh salad

Fresh parsley can go with almost anything, be used in baking savoury goods, stews etc. If you have way too much consider joining something like Grow It Local. You can advertize produce that you have for sale and also pick out other local home grown things you might like to buy.

All I was going to say people have already said when I use parsley I put it in my stews not sure how long it takes to dry parsley but put that in jars for when it’s not growing so you always have it.

Lots of great ideas already listed below to use parsley. So many uses

Gosh, not sure you’ll ever have enough tips to use all the parsley on bushes! THats a lot if parsley. I only have a plant in my window box. I add it to everything. Soup, gravy, casseroles, stuffing for roast chook, as a garnish, white sauce for corned beef, sandwiches etc

garlic butter for garlic bread is always good with parsley.

In addition to what you can make for yourself, by drying the parsley and breaking it to fine pieces it can make up a jar in a handmade produce basket for someone at Christmas too. We also use parsley in our bolognese and pasta dishes, in gravy and in salads.

It is our universal ‘go too’ so we also have a lot of it in our garden. Way more than we need. In South Australia, and now emerging in Victoria, are a growing number of Grow Free stands which are basic produce swap stands. If they exist near you, you can take the parsley and swap it for something else which is in season that your household would benefit from. Just to think a little outside the box.

Breenalee – how do do you make a parsley smoothie? I am quite interested in a recipe for this kind of smoothie. Would you please share? Thanks 🙂

Pesto and Tabouli! Maybe even smoothies, yummm!

And indeed, if you don’t have enough ideas now, just freeze the parsley till the ideas come! 🙂

I add parsley to lots of recipes. Maybe you could have a parsley recipe week and make lots of different recipes with parsley.

You could make it a butter, make into Pesto and freeze, add to dishes, dry it in the oven, Chimichurri sauce, Snip it up, seal in small zip bags, and freeze. I’m a big fan of parsley.

There are many ways to use a lot of parsley: You could make a bucket load of Tabbouleh or Pesto; use it in your salads; add it to your juices/smoothies or vegetable stock; and you could also freeze some in ice cube trays straight up in Olive Oil to be used at a later date in sauces, soups or pasta!

You can use it to make salsa verde, perfect to accompany beef and veal meat. Here the recipe: https://www.epicurious.com/recipes/food/views/salsa-verde-caper-and-parsley-sauce-14978

If it’s flat-leaf parsley you can make tabouli, which is a Middle-Eastern salad which uses a lot of parsley. It is delicious and the parsley is high in iron and very good for you. There are numerous recipes on the internet and you can vary the recipe a little according to your taste.