Wednesday, July 23, 2008

Parlsey - Way Underrated

We are growing parsley this year, like every other year we've had our garden. I find parsley to be way underrated. Fresh garden parsley has a subtle spiciness that you don't get from the sad little parsley sprig you find on your plate at a restaurant.

We grow parsley in an old wooden tub in the corner of our garden. And you hardly need to do anything to it to get it to grow - just put it in some good black dirt, use your usual manure / compost, sprinkle the parsley seeds, and voila - it grows like a weed.

Some of my favorite uses for parsley are:

  • Make homemade salad dressings, with a tablespoon or two with finely chopped parsley
  • Mix it into a corn and black bean salad with olive oil, sea salt, red onion, and garlic
  • For the meat lover in you: Rub a whole chicken with olive oil, sea salt, minced fresh garlic, a dash of crushed red pepper, then stuff lemon slices and fresh parsley under the skin before roasting
  • When you've go too much parsley, pick it, let it dry for several days (try hanging it upside-down with string to save counter space), remove stems, then crush it and save it for use during those long winter months (great for seasoning red sauces)

And here are a few of my favorite anecdotes about parsley:
  • A Lebanese man who frequently ate garlic told me: eat a few sprigs of parsley after a meal made with garlic. Your garlic breath will go away!
  • An aerobics instructor told me: she takes parsley pills every day and her foot odor went away, plus her sweat didn't smell so much any more!
Wow...great to cook with, AND a natural deodorizer. Enjoy!

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