Sunday, March 21, 2010

Partial to Parsley

Underappreciated Parsely isn't a staple on our shopping list; yet in other parts of the world it's a key ingredient as in tabbouleh, chichicurri, pesto and even staring in it's own salad.  Why, Parsley is good and good for us!

Cultivated for over 2000 years this native to the Mediteranean region of Southern Europe contains large amounts of beta carotene, vitamins B12, folate and more vitamin C than the equivalent amount of an orange.   Parsley also contains immunity-enhancing phytonutrients that curb inflammatory processes in the body. Current studies show that myristicin found in parsley has the ability to kill some types of tumors.  And here I thought this garnish at best was a natural breath freshener! 

This culinary herb also known as "Rock Celery" is available throughout the year and is a palette pleaser!

Whenever possible, choose fresh parsley over the dried form since it is superior in flavor. Select fresh parsley that is deep green in color and looks just picked crisp. Avoid bunches that have leaves that are wilted or yellow as this indication they are either overmature or damaged.

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.


This Italian Trio sprinkled on chicken, roasts and braised meats the last four or five minutes of cooking gives off an amazing aroma and enhances the taste!

Eqaul parts of Parsley, Garlic & Lemon Zest combined & chopped.
(Vang, Gama & Uriostiguis)

Parsley Salad
4 servings

4 bunches Italian parsley (Vang or Uriostiguis)
2 tablespoons fresh lemon juice (Valley Center)
2 tablespoons lemon zest (Valley Center)
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey (Gama Farms)
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Wash and dry parsley. Pinch the leaves from the stems. Disgard stems and set leaves aside.
Whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste in a large bowl. Add the parsley and sesame seeds and toss to combine.

Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Parsley is readily available, however I'm Partial to Parsley freshly picked and available at the Hawthorne Del Aire Certified Farmers Market!!!


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