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Parsley!

Parsley BunchOn Friday 17 May we have our end of season social and, most importantly, the results of The Parsley Challenge. Remember to bring your pot on the night or contact one of the committee if you cannot be there. We will then ensure your effort is judged with the rest.

Meanwhile I have listed below some interesting ways you can  get the most from this hardy, versatile herb:

  • There are two varieties Flat and Curly, known in Roman times as Rock Celery
  • When you have a glut in the garden chop and freeze then add to dishes frozen
  • Chew to take away bad breath
  • Use the stalks to flavor stocks and stews.

Recipe ideas

  1. Parsley and walnut pesto
  2. Parsley Butter – use on potatoes, grilled fish. Make and freeze for ease
  3. Parsnip, Leek and Parsley Soup
  4. Summer Pea and Parsley Soup
  5. Jazz up Cauliflower – sprinkle with fried breadcrumbs, chopped egg and parsley
  6. Sauces Salsa Verde – garlic, caper, gherkins, anchovies, herbs, mustard, oil, vinegar, salt and pepper. Use over meat, seafood, tomatoes
  7. Persillade – chopped parsley and garlic. Use over vegetables, fish
  8. Gremolata – as above with grated lemon rind, lovely on roast chicken
  9. Chimichurri – parsley, oregano, garlic, olive oil, vinegar and pepper flakes
  10. Introduce chopped parsley to mayonnaise use with new potatoes, chicken or green beans
  11. Sandwich  idea; egg, parsley, gherkins and mayo
  12. Tabbouleh Salad – bulgur wheat
  13. Ham & Parsley Salad with red onion and capers
  14. Parsley and poached egg on toast
  15. Lemon Cashew Parsley Dip
  16. Herb Pie

If you are interested in detailed recipes let me know and I will email them to you.

Vicky Brown