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All about herbs: Parsley Be Proud!
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Posted by editor Mon Sep 24, 2007 14:09:42 PDT
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0 responses 0 comments Parsley is best known for its use as a garnish to flatter serving dishes, but it has more to be proud of than that! Petroselinum crispum is chock full of good things! Among these are iron, calcium, phosphorus, zinc, magnesium, folic acid, vitamins A, C and some of the B's.  

A cup of parsley contains twice as much vitamin C as an orange, more calcium than a cup of milk, more beta-carotene than a carrott, and twenty times as much iron as a serving of liver. Another important attribute is its chlorophyll, which makes your breath “kissing sweet.” A much cheaper breath mint than the store bought varieties. Unfortunately, ninety percent of parsley used to decorate restaurant plates is discarded.

The ancient Greeks used the roots and seeds of this herb for their diuretic effect. Today's herbalists also recommend a tea made from the leaves to accelerate the excretion of toxins. CAUTION: parsley contains the essential oil apiole, which can stimulate uterine contraction. Pregnant women should not eat large amounts of parsley. Cooking quantities are acceptable.

Colonial Americans used parsley in soups, salads, and blended with butter. The flowers were used to decorate their main dishes in the same way that we utilize the leaves today. Housewives in every New England cottage, western log cabin, and southern plantation had a “kitchen garden” which included parsley and other cooking herbs. They knew how to dress up bland and even spoiled foods. They made parsley tea to relieve gas and nausea.

Parsley has a gentle piny aroma and flavor. The flat or Italian variety is the best tasting and it stands up better to heat. Curly parsley is not as aromatic but it keeps well and is a lovely garnish. I grow and use both varieties. It complements potatoes, pasta, soups, meats, casseroles, vegetables and cheese dishes. Always add some fresh parsley at the end of preparation because the flavor dissipates with cooking. 

Parsley is essential in several international herb blends. Bouquet garni is a combination of fresh parsley, thyme and bay leaf used to flavor soups, stews, and sauces. Persillade is the French name for fresh parsley minced with shallotts, garlic or scallions. It is added to sautés, grilled meats and poultry at the last moment of cooking. It is also delicious on strong vegetables such as cauliflower, brussel sprouts and broccoli. Gremolata is an Italian paste made with parsley, garlic, lemon and orange zest. It is excellent with pasta, poultry and fish. Fines herbes are a mixture of parsley, chervil, thyme and tarragon. The fresh herbs are minced and added to sautés, cheese sauces and eggs dishes. Salsa Verde is a piquant sauce of fresh herbs served with seafood and eggs (see recipes).

Cultivation of parsley in Tehachapi is simply done by sowing seeds in the spring when the soil temperature is at least 50 F. Seeds are slow to germinate, but watering with warm water may speed things along. Small plants can be used, but the taproot must be kept in tact. Parsley is a biennial and goes to seed in its second year. I let some of the plants go to seed each year and have not had to replant in years. It is a good companion plant for asparagus, tomatoes and roses because it repels some beetles and flies.

The soil should be richer than the usual herb blend. Combine two parts of each potting soil, peat, and compost with one part sand. Six hours in morning to early afternoon sun is its happiest position, and decreases the amount of water needed.
Harvest parsley by cutting to the bottom of each stem. This includes the flower stalks. Weed thoroughly because it is subject to crown rot and insect infestations. It grows all year long even with snow lying upon it. My husband likes its winter flavor best of all.

Store parsley in the refrigerator with its stems in a glass of water and covered with a plastic bag. It can also be washed, wrapped in paper towels and stored in plastic wrap. Wash and freeze the leaves for long term use. You may also dry it, but the flavor will not be as vibrant. 

Parsley is an outstanding seasoning herb with a broad spectrum of uses. This multivitamin from the garden should not be relegated to the position of a disposable garnish. Eat, enjoy and be proud to benefit from its many virtues. 

Recipes
Salsa Verde
Three cloves finely chopped garlic
Two cups finely chopped parsley
One tablespoon finely chopped mixed fresh herbs (basil, marjoram, thyme, sage, and dill)
Four tablespoons of olive oil
Juice of one large lemon
Two teaspoons sugar
Salt and pepper to taste
Blend first three ingredients. Add the oil, a little at a time. Mix well. Blend in remaining ingredients. 
Serve with fish, poultry and with eggs dishes.

Persillade
Two tablespoons of finely mince garlic, shallots or scallions
Four tablespoons of chopped parsley
Mix ingredients. Serve with grilled meats, poultry and strong vegetables. Add to sauté.

Parsley cheese spread
Two cups washed, chopped parsley leaves
Two finely diced shallots or garlic cloves
One half cup heavy cream
One cup cream cheese
Two tablespoons lemon or lime juice
Salt and pepper to taste
Small sliced tomatoes (optional)
Serve on crackers, or crusty bread. Top each with a tomato slice if you like.
Is there something you would like included in this column? Email me at eamherb@dishmail.net. Enjoy an herbalicious month.
 

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