While adornment will always be part and parcel for parsley, there are many front and center applications for this amazing herb. It’s one of those things that when I don’t have it – I’m left wanting it. With it’s impressive nutritional profile it’s hard to imagine how “celery’s cousin” ended up relegated to the side of our plates! Parsley is an excellent source of vitamins K and C as well as a good source of vitamin A, folate, and iron. Parsley also contains volatile oil components which include myristicin, limonene, eugenol, and alpha-thujene, as well as the flavonoids – apiin, apigenin, crisoeriol, and luteolin. (Just Google parsley benefits – you’ll be blown away!)
Whether you eat meat, poultry, fish or vegetables as a main course, a marinade with parsley in the lead role will steal the show. I won’t even think of putting a meatloaf or meatballs in the oven until I’ve added chopped parsley.
Looking for something interesting to add in a salad? Parsley is in the back of your produce bin wildly waving its leaves at you. In fact some salads are even built around parsley, Tabouleh for example.
Rice and parsley – this I tell you brother – you can’t have one without the other!
Making soup? Seriously Clark, parsley is the gift that just keeps giving the whole year long.
Now that said, if you are using parsley in smaller amounts and getting a stockpile, here is what I do if I ever find myself in that situation – I make Parsicles!
What you need:
1 bunch parsley
about 1 cup water
ice cube tray
Wash any dirt or debris off the parsley and chop to your satisfaction, I leave the stems on, some remove them and chop only the leaves. I’m far too lazy for that! Fill the tray cubes with parsley, I pack them pretty full.
From a glass measure cup (don’t use the faucet, the parsley will end up everywhere!) pour enough water to fill the cubes. Refrigerate overnight and place in plastic Zip lock type bags, label with date and use as needed. It will last from 4-6 months, maybe longer if kept at a consistent temperature.
If you get the bunch of parsley chopped up and want to try something fresh, this Chimichurri Sauce is so simple, you just did most of the work! It goes well with meat, chicken, fish or on grilled or roasted vegetables. Or serve as an appetizer with toasted french bread slices.
4-5 cloves of garlic
2 T chopped onion
2 cups of fresh parsley
2 T fresh or 1 T dried oregano
1/2 cup of extra virgin olive oil
3 T of lemon juice or red wine vinegar
1-2 tsp crushed red pepper (optional)
Sea salt, fresh ground pepper to taste
I like to chop garlic and onion in food processor and add parsley and oregano to get it finely chopped, but don’t pulverize it. Remove the parsley mixture from the food processor and stir in the remaining ingredients. Serve chilled from the refrigerator or at room temperature as the olive oil will solidify when it gets cold.