Parsely left on its own, with rain, sunlight… abbondanza!
I had left for Italy for about nine days. When I returned, our little garden had exploded. I was looking at a veritable tree of parsley! I wish I had taken a picture of it before I chopped it down.
Some research suggests that parsely has multiple health benefits, in addition to being a fresh addition to salads and sandwiches, wonderful recipes, or a decorative garnish.
Chimichurri
Use for steak, chicken tacos
Origin: Argentina
Ingredients
- 1 c. flat-leaf parsley, firmly packed
- 3 cloves garlic
- 2 tbsp. fresh oregano
- 1/3 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 2 tsp. lemon zest (optional)
- Pinch red pepper flakes
- Kosher salt
Directions
Step 1
Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced. (This can also be done by hand with a chef’s knife.)
Step 2
Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes.
Tabbouleh Salad
Use as a salad, main entree or side dish
Origin: Lebanon/Syria
Ingredients
- ½ cup fine bulgur wheat
- 4 firm Roma tomatoes, very finely chopped
- 1 cucumber, chopped (non traditional, optional)
- 2 bunches parsley, part of the stems removed, clean, dry; finely chopped
- 12-15 fresh mint leaves, stems removed, clean, finely chopped
- 4 green onions, finely chopped
- Salt
- 3-4 T lime/lemon juice
- 3-4 T extra virgin olive oil
Ingredients should be cleaned, washed but as dry as possible before mixing. This will permit the olive oil and citrus juices to really permeate the salad, and not create a wet, sloppy mess.
Refrigerate for at least thirty minutes before serving.
Parsley Tea
Use as a beverage.
Caution: Parsley tea has powerful properties and should not be consumed regularly. Read this research-article on its health benefits and cautionary approach with its use in combination with some health conditions. Do not drink if you are using blood-thinners.
Origin: Multicultural
¼ cup fresh parsley, rinsed, clean, leaves stripped from stems, chopped finely
1 – cup boiling water
Step 1
Steep for 5 minutes or to taste.
Step 2
Strain the leaves from the tea
Step 3 (optional)
Parsley can be bitter, so lemon and/or honey may be a good addition.
Do not drink more than 1 cup a day, as parsley’s health properties are potent.
Do not drink if you are a user of Warfarin or any other blood thinner. Talk to your medical practitioner if you have any other health concerns before drinking this tea.
How to Freeze Parsley
- Parsely, rinsed and dry
- Water
Instructions
- Parsely, clean, pat dry, whole, chopped or minced.
Place in a freezer bag or, if chopped or minced, in an ice cube tray.
Remove ALL AIR to prevent freezer burn.
Suggestion: roll freezer bag into a tube, to press out any air, before sealing.
Transfer to freezer until ready to use
Parsley in Oil, for freezing
- Parsely, clean, pat dry
- Ice cube tray
Pour olive oil into the ice cube tray to cover. Place the ice cube tray into the freezer. Once solid, remove the herb cubes from the tray and store in a ziploc bag for up to 6 months.
Parsley Oil, for use as a drizzle/salad oil
- 5 cups (tightly packed) flat-leaf parsley leaves, stems removed. (2+ bunches).
- 2/3 cup extra virgin olive oil (can sub with other vegetable oil)
- 1 t. salt
Plunge parsley into a large pan of boiling water for 15 seconds. Remove and plunge immediately into a bowl of cold water filled with ice cubes. This will help retain the herb’s color and fresh taste.
Drain, squeeze and dry extremely well. Use paper towels or a salad spinner.
Roughly chop, then blend with olive oil in a food processor for about 10 seconds.
Strain, over a bowl, through dampened muslin or multiple paper coffee filters, for about 30 minutes. Afterwards, gently squeeze any excess oil into the bowl.
Store the oil in an airtight jar in the fridge and use within 5 days, or freeze in ice-cube trays for up to 1 month.
