Monday, August 13

Good Eating Monday: Parsley

I didn't go to sleep quickly last night, so had a late start this morning. We got to YMCA at 10, then back around 11:30, then hubbie left to meet one of the single guys for lunch and I checked my Polyvore and Garden of Time Game. After that, I got around to lunch. And after that, since it's clear and sunny, I ought to hustle out and mow that front lawn before the weather changes it's mind. Who knows what tomorrow's weather will do.
The recent continuous wet weather has played havoc with  my garden. Tomatoes don't like being in a "pond." I had to bail out the veggie garden a bit the other day.
 (It was fairly saturated with standing water in the hallows between rows and pooled in the corners.)
I create raised rows in the dirt with hallows between rows when I'm planting my garden for this very reason.
All the wet promotes mildew disease. Killed one petunia already. My watermelon looks effected.

So on to today's good eating topic: Parsley
In America it tends to be more a garnish, but it's worth incorporating into more of what you eat.
It comes in 2 types: Curly Parsley and Flat-Leaf or Mediterranean Parsley.
You can use it fresh or dried, though dried is better for anything you requiring long cooking. The favor just holds up better.
The Flat-Leaf has the richer flavor, which is why it's preferred for middle-eastern salads and dishes.

Why is it healthy?
Parsley is uniquely rich in apigenin---an antioxidant that helps other antioxidants work better. It's also full of vitamins A and C as well as lutein, which is an antioxidant that helps prevent age-related mucular degeneration. Also B vitamins, calcium and iron.
Wow, it's better then spinach!



Buying Parsley
If buying fresh, choose bunches that aren't wilted or yellow and have springy, erect stems
Rinse thoroughly to remove grit, especially on the curly kind.
Keep in a glass of water in the frig.
It also freezes well. Just wrap the sprigs in foil or freeze it finely chopped.
If buying dried parsley, you want it to look deep green in the bottle and be free of yellow stems or leaves. Check it's use-by dates. It can lose flavor and color in the store.
Or---grow you own fresh supply!
 It's very easy to grow in a pot on your patio. It doesn't need a big one either. Just by a plant at a nursery and plant it. It likes some sun.
I have both types and, being in Florida, mine thrive year round. I have curly parsley that 3 or 4 years old---and has never gone to seed, though typically parsley is a bi-annual going to see every other year.
Beware if you grow it outside that it's a favorite food of Swallowtail Butterfly caterpillars---which if you want to grow you own butterflies as well---are the easiest.


Using Parsley:
It can go in any dish: minced, whole, flaked, chopped, pureed.
Add it to omelet's, mashed or fried potatoes, pastas, soups, casseroles, salads & stews.
Look up some Greek recipes to try: Greek meatballs, for example, which are served over pasta, are require parsley. And cinnamon. Lot's of cinnamon in Greek cooking.
Here's a link to Herbed Noodles I posted earlier, which uses parsley. I've found this recipe a useful base for adding leftover meats to along with extra veggies for a full meal or just as a side-dish:
Herbed Noodle Recipe
By the way, if you want to get clear up garlic breath, eat a sprig of fresh parsley.

2 comments:

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Hilda said...

I love parsley! :)

You have such great talent on Polyvore. I love your creations. :)

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