Please Pass the Parsley

Last week we took a walk down summer’s lane and gave you a few terrific summer sauces to stock your fridge with.  This week we want to tell you a bit about a key ingredient in many of these sauces: parsley.  It’s not something we think about much in this country; usually it is found as a garnish on a dish, set to the side, and never eaten.  But parsley has so much more to offer than just decoration.  It’s unique flavor profile, and nutritional properties make it a great addition to many dishes.   And because it is easy to grow in a home garden, it is easy to come by and cheaply!  So get out those parsley seeds and plant them in your window box today.  Come and cook with us!

Parsley has been part of the culinary world for centuries.  Greeks wore parsley crowns at banquets to stimulate their appetite, and Romans nibbled on the herb in the hopes of avoiding drunkenness (while drinking more and more wine).  We’re not so sure this method worked… parsley is, however, known primarily for its detoxifying and deodorizing properties. It is packed with chlorophyll, which studies show has the ability to purify and rejuvenate, it stops bacterial growth in wounds (though we’d consult the doctor before packing parsley into an open wound), it builds blood, renews tissues and counteracts inflammation.  Additionally parsley has a high concentration of eye-protective carotenoids, lutein and zeaxanthin, as well as vitamin K, which reduces the risk of bone fractures.

Parsley is a great base for many sauces, some of which we wrote about last week.  If you need some inspiration check out our chimichurri sauce, or salsa verde.  But, sauces aren’t the only way that parsley can be enjoyed.  If you’re making juices this summer, try a refreshing drink of carrots, celery and parsley, or add it to just about any green drink you are whipping up.  Or, add it to a fresh salad for a surprising kick.  Or, follow the advice of my dear Aunt Rosemarie, who opened a can of chickpeas, rinsed them, added some olive oil, lemon, a minced piece of garlic and lots of fresh chopped parsley, then baked it for 20 minutes at 325 degrees, stirring at the halfway point.  Sometimes she even mashed the chickpeas with a fork.  Delicious.  We’ve also included two simple recipes that take parsley as the star flavor. Come and cook with us!

Tabbouleh
John Dossey’s Favorite Green Rice

Author: Kathrin

My weekly blog, originally started with my friend Jessica, entices readers to get into the kitchen and cook meals, every day. I provide inspiration, recipes, and reasons to overcome the struggles that keep people from cooking at home: confidence, time, desire, money or priorities. No excuses! Come and cook with us! View all posts by Kathrin