Fresh Parsley is on the way
I just planted parsley seeds under the lights. I really enjoy moving into spring by starting seeds indoors. Fresh Parsley is a herb I use in all kinds of ways. I plant a lot, so I can pick it for fresh use and pick it for drying in summer and fall. Parsley can be tough to grow from seeds, it takes a long time to sprout, so buy plants if you have trouble.
There are a couple of triggers to plant. First it is spring and time to connect to growing things. Second I am on my last jar of home grown. If I don’t start growing my own I might have to break down and buy some. It does not taste the same and I like my parsley. It moved from garnish to the center of my plate years ago.
I grow the flat parsley, it is pretty cold tolerant important for us in the Northeast(zone 5). Parsley has a nice long productive outdoor growing season it is one of the last plants I harvest. This year I went out after the first snow and dug out my parsley plants for a final pick.
“It’s a comfort to always find pasta in the cupboard and garlic and parsley in the garden.”
I don’t use pasta instead I go for spaghetti squash, but I so agree with this quote. Growing fresh herbs is grounding and comforting.
Why Parsley?
- I like the flavor and it is a pretty and hardy plant.
- It is a blood purifier, digestive aid and full of fiber.
- Super High ORAC – (oxygen radical absorbance capacity (ORAC) of 74,349 per 100 grams of fresh, raw parsley.)
- Full of
- Vitamin C
- Fiber
- Vitamin K
- Iron
- Vitamin A
Parsley is one of Dr. Mercola’s most highly recommended vegetables. Fresh herbs are a simple way to add color flavor and nutrition to your diet and have your food support your health.
How do I use it up?
I talk with people who have jars of herbs on their shelf that are old. They don’t remember when they bought them and they have no aroma or taste left. If this describes your jars of herbs and spice then consider chucking them. Clear out some clutter.
Herbs that are old and faded have aged out of best flavor and nutrient content. This is probably why they don’t taste good anymore. I used to be one of those folks. No more, I am amazed at the amount of dried and fresh herbs I use.
Try some fresh herbs. Fresh Parsley is a fabulous way to punch up plain lettuce in a spring salad. Cut and go. Chop off and save the long stems for use in vegetable stock. Fresh Parsley is in Cucumber Salad at a tablespoon, but in season I add a whole handful.
Parsley is a staple in marinades for meats and fish. Add it to stir fried veggies for color and flavor. One of my favorite ways to use it is in a parsley sauce. You can use this on pasta in rice, over meat or veggies. It is flavorful and delicious.
Parsley Sauce
Ingredients:
- 1 bunch parsley
- 2 cloves garlic
- ½ cup broth chicken or veggie
- 1 tlb Olive oil
- Salt
- Pepper
- Optional Add 2 tlb nutritional yeast
Equipment
- Knife
- Cutting board
- Food Processor or Blender
- Spoon for transfer
- Glass Jar with lid
- Measuring cup and spoons
Instructions:
- Wash and Drain Parsley
- Remove Stems (save for stock)
- Peel and Chop Garlic
- Add parsley and garlic and nutritional yeast if desired to the blender or food processor
- Add olive oil
- Blend or Pulse and add stock to desired thickness
- Use immediately or transfer to a glass jar for storage
- Refrigerate this to store for a couple of days. This is great raw or cooked
Enjoy!
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