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Monday, 21 May 2018

Parsley ... shouldn't be overlooked !


Parsley is one of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat leaved (Continental) parsley is also widely available. The flavour is fresh and grassy, and works well with most other ingredients.

Choose the best:
Go for fresh looking, bright green bunches, with no wilting or discolouration. Curly parsley is darker than the flat leaf variety, and has a milder taste. Flat leaf has a more robust (and, some say, better) flavour. They can be used interchangeably, but the fact that flat leaf is much easier to clean (the curly type can trap lots of dirt in its frilly leaves) swings it for some people. Dried parsley is also available but its flavour doesn't match up to the real thing.

Prepare it:
Wash, then chop the leaves either finely (for adding subtle flavour to cooked dishes) or coarsely, for dishes such as salads, for which you want more of a flavour impact. The stalks have a lot of flavour, too, so can be chopped finely and added as well - or use them for making stock.


Store it:
Fresh cut parsley should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to 3 days. Alternatively, treat like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag and changing the water every two days - it can last for up to a week this way. Dried parsley should be stored in an airtight container in a cool, dark place. It will keep its potency for up to 4 months.

Cook it:
In Middle Eastern salads; with basil, to make pesto; add to soups, stews, sauces, meatballs, fishcakes, burgers, salsas and marinades.

A little more about Parsley:
Parsley has far more virtues than a bit of green to dress up a dinner plate. Parsley is enormously rich in vitamin C and antioxidants, and has natural anti-inflammatory properties, perhaps helps keep arthritis at bay. The wealth of vitamin C in parsley (seemingly with the highest concentration of the stuff in a green vegetable) makes it a great immune booster, and a healthy amount of vitamin A also helps your fight toward restoring, and maintaining, health.

I wonder do you like parsley? Do you use it in your recipes? If you may be looking for recipes that use/incorporate parsley, here are some.

Spicy mushrooms with peppers : Low carb starter or side dish
see details here


Sausage with Cauliflower and Parsley Rice
see details here 


Chicken with mushrooms and peas
see details here


Individual Fish Pies : Low Carb and Dairy Free
see details here

You will find a variety of articles and recipes ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

38 comments:

Tom said...

...I've never given it much thought.

Cheryl said...

I tend to overlook parsley, I don't know why! I like it, and my preference is flat leafed.
That fish pie sounds great. It never occurred to me to use coconut milk but I will be as its one of my favourite foods.

Thanks Jan.

Anonymous said...

I like parsley sauce with fish.

Tina

Iris Flavia said...

I love my parsley - sadly the sun was a tad too much. I hope it recovers!

JFM said...

I am not a big user of parsley but I do use it whenever I make my homemade chicken soup.
I enjoy learning the value of certain foods.

Thank you Jan 💮

eileeninmd said...

Hello, it does have many benefits. Thanks for sharing the parsley information. Have a happy day and new week!

Chris Lally said...

Another great post. Thanks for solving our dinner dilemma - Sausage Stroganoff it is!

Valerie-Jael said...

Lots of yummy ideas. Hugs, Valerie

Thickethouse.wordpress said...

I love parsley! I cook with it and grow it. I love it in vegetable soups but add it just at the end to keep the flavor.

Pam Jackson said...

Your blog always seems to make my hungry! I love parsley. It appears to have a lot of benefits to it...nice.

Jo said...

I don't use many herbs in cooking but parsley is one I do use.

Martha said...

I always have parsley available. It's useful in so many recipes.

Jules said...

Parsley is one of the herbs I never think to use. I will be making more of an effort to use it from now on. X

sandy said...

Everything you posted looks delicious. My husband adds parsley to so many dishes and I still don't know what it tastes like. He always say can I taste the parsley ..i can't.

Christine said...

I should use it more, the dishes look delicious.

Anonymous said...

I had great success growing parsley as a host plant for butterflies one year. Thx for the helpful info.

Elephant's Child said...

Parsley is a herb I have immense trouble growing. Which peeves me. I resent paying for something I 'should' be able to grow.

Bob Bushell said...

I'm growing some parsley, it is scrumptious.

Snowbird said...

I always grow parsley, it's wonderful fresh. Those shrooms have my mouth watering.xxx

carol l mckenna said...

I love parsley and definitely a plus in cooking ~ All your 'dishes' look delish!

Happy Day to you,
C & Z

Out on the prairie said...

I plant lots since a Swallowtail Butterfly also enjoys it. I make a pesto with it that is real good with English walnuts and chimchuri to put on meat.

Sandi said...

This all looks so good! Parsley is wonderful. I used to think it was only good as a garnish!

Chris Lally said...

Jan, I prepared the Sausage Stroganoff this evening. Our family gave it two thumbs up! Thanks again!

Margaret-whiteangel said...

Love the taste of raw parsley, and of put it in cooking if I can get any..

Debbie said...

good information about parsley. i enjoy fresh herbs, i wish they lasted longer once picked!!!

the chicken recipe look like a favorite for me!!

Steve Parker, M.D. said...

My wife put chopped parsley in our breakfast salad today. She quite liked it, but I didn't even notice it.

Linda said...

Parsley is good for your breath. I wonder why restaurants rarely use it these days.

Francisco Manuel Carrajola Oliveira said...

Excelentes e deliciosos pratos.
Um abraço e boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

David Gascoigne said...

When I was a kid my grandmother used to make a white sauce with parsley when we had fish. Do people still do that?

Carol Blackburn said...

I do love parsley with my scrambled eggs.

Lorrie said...

Parsley is a staple here, when it's fresh and growing outside my door. This year, the season lasted all winter. I'll have to replace the plant soon as it's going to seed now. The fish pies caught my eye!

Crafty Green Poet said...

I like parsley very much

William Kendall said...

I can't recall my mother using it.

Lee said...

I've a load of Italian parsley growing in pots outside. I love parsley...and it is so good for you...and for me. :)

Caroline Gill said...

Thank you for your kind comments, Jan. And, wow, do those meals look good, so colourful as well as appetising! I love parsley, particularly to temper strong garlic flavours.

Marco Luijken said...

Hello Jan,
That's looking very well.
You make me hungry with all these delicious food.
Good pictures.

Greetings, Marco

Magic Love Crow said...

Really interesting! Thank you Jan!!!

Lisa said...

I know this post is about parsley but seeing all the mushrooms has made me feel hungry!
Lisa x