Most of us received a plethora of local flat leaf parsley, curly parsley, and/or cilantro today. Angela and I thought we should post a few ideas about cooking, drying, and preserving so you don’t have to use it all at one time.
A few ideas for parsley…
Photo courtesy of Natural Fare (flat leaf parsley)
Parsley is an herb that goes with almost any dish so you can add it to almost anything you are cooking. Use it in side dishes (parsley potatoes), in sauces (parsley-garlic chimichurri), or as a main ingredient (parsley pesto with walnuts – vegan, by the way). It can also be used like green (parsley salad).
Parsley can also be preserved for later use by drying or freezing. This method also works for basil, thyme, rosemary and other herbs.
Tips for using cilantro…
Photo courtesy of Sunset Plant Finder (cilantro)
Cilantro can be used in a number of ways. Evidentially, cilantro can be made into a pesto with almonds similar to parsley pesto in that no cheese is needed. One of the most popular ways to use cilantro is in salsas (cilantro salsa), dips (zucchini-cilantro dip), marinades (orange-cilantro marinade), dressings (cilantro vinaigrette), and sauces (Amy’s Cilantro Cream Sauce). Some other recipes to consider include cilantro lime rice, cilantro chicken, and cilantro noodle bowl (from my favorite 101 Cookbooks)
You can dry fresh cilantro using an oven and keep it, crumbled, in an airtight container. Cilantro can also be frozen or stored on your window sill in a glass of water if you plan on using it in the very near future.