Parsley leaves contain organic iron and several vitamins; pick the outer
leaves as you have need of them. In fact, plants will thrive if you give
them a ‘haircut’ about twice a month from May until frost. Harvest the
leaves before the plant blooms. The leaves develop a bitter taste after
flower stalks form. Keep fresh-cut parsley crisp and fresh by standing
its stems in water; there is no need to refrigerate. To dry parsley for
future use, cut the tender parts of the stems and leaves from the plants
and place on screens in a shady, dry, well-ventilated location. When
thoroughly dry, they may be crushed and stored in small, tightly-covered
containers. In humid weather, an overnight stay in the oven with just the
pilot light (leave door ajar) will do an excellent job. How to
freeze? Just wash, dry, wrap in plastic wrap or drop into a zip-loc
baggie. Pop into your freezer, ready for cooking use.
Do
use parsley copiously. It is an important part of the Middle eastern
tabbouleh. Burgundians in France feature parsley with ham in aspic. The
Swiss are fond of fondue with deep-fried parsley on the side. The
Mexicans and Spaniards use parsley as the prime ingredient in salsa verde
and the English make parsley jelly.
The
flavor of parsley, which is not distinctly pungent, makes it an excellent
herb to use with others, giving depth to a blend. Snip parsley into white
sauce, scrambled eggs, baked corn or potatoes. Add to biscuit mix and
sprinkle upon a chicken pie filling before covering with crust. Fines
Herbes is a combination of equal portions of parsley, chervil, thyme and
tarragon. This blend complements almost any meat or vegetable dish.
Parsley is also an ingredient of the bouquet garni along with a
bay leaf and a sprig each of thyme and marjoram. Keep its peppery flavor
in mind to give a dish that essential fresh and alive taste and texture.
Parsley flakes are very popular because they can be used so freely for a
variety of dishes. Add them toward the end of the cooking period. Give
parsley flakes a few minutes to soak in salad dressings, dips, sandwich
spreads, et cetera, to release its flavor.
Try
fresh parsley for vegetable soups, green salads and even fruit salads.
Even the stalks can be dried and pulverized in a food processor; keep the
parsley powder handy to shake into any dish simmering on the stove top.
Parsley butter is good with almost any grilled meats or with baked
potatoes. Have you tried making parsley jelly as the English do? Make it
with a commercial pectin, following package directions and using parsley
tea for the liquid. For a refreshing cup of tea, pour one pint of boiling
water over a cupful of fresh parsley leaves. Let it steep for six
minutes, strain and drink or use. Parsley jelly goes great with meat,
poultry and fish. Vinegars can also be made using either a combination of
parsley and fennel or parsley and peppercorns. Delightful!
