What to do with excess parsley and mint

[Wonder]

Our garden has been over run with parsley and mint, does anyone have some recipes that use a large quantity of these - it's such a shame to see it go to waste.

[djinni373]

My flat leaf parsley is also rampant Wonder. As it happens I bought a pizza cookbook at Aldi yesterday (like I need another cookbook ) and it has a recipe for Parsley pesto that uses 80g of flat leaf parsley. I haven't tried it yet but it looks good and would of course be easy as in the Thermie. Interested?

[andiesenji]

I dry a lot of both parsley and mint.  The dried mint is used in a lot of middle eastern dishes, as well as in tea. 
You can also make pesto with parsley - freeze it in small containers and add the garlic after it thaws. 

I also chop it and freeze it in cubes in ice trays with water.  It stays fresher that way and can go straight into cooking dishes and in the case of the mint, into simple syrup for cooking into mint syrup. 

[fundj&e]

same here freeze or dry

make a big tabouli salad for the weekend

[Wonder]

Thanks for the idea's, particularly tabouli we used to love it and I haven't made it in ages.

Djinni373, I would love the parsley pesto recipe if you either PM or put on the forum.

Thanks

[jkmt]

I just chop it and throw it in labelled snaplock bags in the freezer, laid flat until frozen so they don't become just one solid lump. Don't pack them too tight so you can break bits off easily, and make sure you label them. My DH has the habit of freezing herbs, but never putting a name on the packets. So it is a bit of a lucky dip when I go to get herbs out.

[djinni373]

PM on its way Wonder.

[judydawn]

Green smoothie with parsley & manago.

I use chopped parsley in scrambled eggs and potato salad.

[cookie1]

I just freeze parsely as it is. It's fine to use for dips and soups etc.

[Wonder]

Judy that's funny you linked to the green smoothies, I also looked up that recipe but didn't have any mango so mixed a big bunch of parsley with a little spinach, lots of frozen blueberries, the remainder of the frozen raspberries and a small green apple, I thought it was quite nice but DH turned up his nose!! I'm planning on using some more in my smoothies each day but there's just too much for me to drink.

[cecilia]

Do you have a jelly mould with seal kicking around in your kitchen cupboard?  Why not lay a ring of mint into that in an artistically pleasing way, fill with water and freeze, then during the Summer entertaining season, decant as is (a rather large block of ice, but looking nice) into a large punch bowl to keep iced tea, punch or just water cold?

Perhaps could do the same with parsley for a cold soup that is almost transluscent?? 

The good thing is that you don't have to worry about the flavour being overpowered as the block of ice is so large that it doesn't melt by the time all the drink is gone.

You need to have room in your freezer for the mould though, and not be making jelly any time soon .

[Nikkit]

You can make the basil and spinach pesto in the EDC, swap basil for parsley and it is yum. I freeze the pesto and use it later whenever I need it in a recipe or as a base sauce for pizzas.
With mint I get a good handful or 3, sugar to taste and pour boiling water over it, let it brew and cool and then bottle it off and put in the fridge and then use it as a 'cordial'. Pour some into a glass and top up with water or lemonade or soda water. I don't have a 'real' recipe for this, just taste as I go. It is refreshing in summer.

[thermoheaven]

I had a refreshing lemon and mint drink on Sunday.

[Stephanie]

If you enjoy cocktails, use the mint for mohitos 

[Lellyj]

salsa verde?

This is my favourite one--uses heaps of parsley and mint--but has basil too.

50g anchovies
1 tbspn  capers
2 cloves garlic
30 g  parlsey (you don't have to "pick" the leaves as per original recipe because of tmx's power, but don't use really thick stems)
30g basil
15g mint
1 level tbspn mild mustard
1 tbspn white wine vinegar
3 tbspn olive oil or enough to make a good consistency.

Whiz together anchovies, garlic and capers.  Add herbs and whiz a bit more.  Add other ingredients and stir in til combined.

Original recipe from "Heart food" by Sophie Baimbridge

Always did this in food processor pre tmx days.  Obviously ideal recipe for tmx, but didn't take notes as to speeds and times.  This is great on chicken, fish and potatoes.