Right before a frost a few weeks ago, my husband and I were able to harvest bowls and bowls of spring mix, kale, parsley, cilantro and herbs. We lived off of those greens and I was happy that I had FREE salad for about 10 days (somehow it kept much better than the greens bought in a store! Probably since it wasn't shipped!).
I easily harvested about 5 cups of parsley and had to get to work, creating something with these amazing rich-green leaves. I found this recipe (which is for a dressing) and adapted it a bit to create an amazingly emerald green dipping sauce that I dunk practically everything into! I'd imagine you can do the same thing with cilantro leaves as well for an extra special dressing. If you find wild edibles such as chickweed or nettles, or a mixture...even better...
Be sure to not over-blend: herbs get bitter the more they're processed.
2 cups parsley leaves, tightly packed
1 generous clove of garlic
1/2 cup mixed oils (I used flax seed oil and unfiltered cold pressed olive oil)
juice from 1/2 lemon
1 tablespoon apple cider vinegar
sea salt and pepper (adjust to taste)
Blend all ingredients together in a high-speed blender. You can definitely use this as a dressing but I found it was pretty thick, like a dip....I served them with fresh spring rolls, which made the perfect lunch. I filled brown-rice wrappers with red peppers, spring mix (from our garden), and avocado, and dug right in! Hope you enjoy these as much as I did.