My volunteer parsley, seeded naturally by plants of prior years, has gone wild. I have a full bed, 4x8, full of parsley. It is two feet deep! That's a lot of garnish, so I have to think of some better uses. Now parsley is by far the freshest tasting of any leafy green I grow, and with spring in the air I want that clean, new taste. My first effort: tabbouleh! I jazzed it up with raw garlic and red pepper flakes, and used my own orangequat juice in place of lemon. It was great!
