Parsley
Though most associate parsley with being a garnish, it is also a popular culinary and medicinal herb. It is recognized as one of the functional foods for its unique antioxidants and disease preventing properties.
The Italian or flat-leaf cultivars have a more robust flavor than the curly-leaf types. Both kinds may be used in cooking. They have different textures as well, and some find the flat-leaf varieties a little easier to chop. The stems have a stronger flavor than the leaves and can be used in homemade stock or a pot of beans.
Growing requirements:
Parsley prefers moist, loamy, well-drained soil with a pH between 6 and 7. Incorporate a rich compost early in the growing season. Keep the soil moderately moist; parsley needs a regular supply of water to keep producing new leaves. It does well in both full-sun and part-sun environments. If growing indoors be sure to place it near a sunny window in a deep pot to help accommodate the long taproot.
Parsley is beneficial to asparagus, corn, maize, and tomatoes when planted nearby. It attracts Swallowtail Butterflies, wasps, and flies and sacrificially attracts insects that attack tomatoes. Do not plant near Alliums or lettuce.
Harvesting:
The harvesting cycle for parsley is a little different since it is a biennial. The first year, harvest for its leaves, choosing stalks furthest out from the plant’s center. Leave the inner stalks and leaves so the plant can keep growing. The second year the leaves will be sparse and may be less flavor-intense. Let the plant bloom – bees love the blossoms! – and collect the seeds to sow the following year. Buying plants two years in a row will keep a continual harvest going through this cycle. In the fall of the second year the root can be harvested. It is actually the most flavorful portion of the entire plant. Shave it over salads for a great crunch and intense flavor.
Preparation:
Fill a bowl with cool water. Dunk and swish the parsley to remove any dirt and residuals. Dump out water and repeat until no more dirt is seen in the water. Pat dry with paper towels. Trim off any bruised or old leaves. Trim leaves from the stems and chop. It is best to add at the end of recipes to preserve the aromatic flavor.
Storage:
Store fresh parsley in the refrigerator in a perforated plastic bag after washing. If it is wilted, sprinkle lightly with water before refrigerating. Although it freezes well, it loses its crispness, so it is better to use it raw.
It can be dried as most herbs by tying in small bundles and hanging up in a warm dry area. When completely dry, remove stems and put in jars and store in a cool, dark, dry place. It can also be dried in a warm oven (100°F) or a food dehydrator.
Health Benefits:
*Should not be consumed in large amounts or as a drug or supplement by pregnant women.
Serving Ideas:
Varieties:
Big Italy is a very large flat leaf strain with great flavor. Strong, upright stems have huge, dark green leaves. Very high yielding. Grows to about 18 – 20”.
Italian Plain Leaf offers large, bright green leaves on compact plants. It has large foliage on plants that reach only 10 – 12” high and wide. A great cut-and-come-again variety, the entire plant can be cut at the base for harvest at once and will grow back.
Triple Curled is an extra curly, dark green strain that is fast to grow. Grows to about 12”. Holds for a long time at harvesting stage even in warm weather.
Extra Curled Dwarf produces a super compact, dense clump of extremely curly bright green leaves. Grows 6 – 12”.
The Italian or flat-leaf cultivars have a more robust flavor than the curly-leaf types. Both kinds may be used in cooking. They have different textures as well, and some find the flat-leaf varieties a little easier to chop. The stems have a stronger flavor than the leaves and can be used in homemade stock or a pot of beans.
Growing requirements:
Parsley prefers moist, loamy, well-drained soil with a pH between 6 and 7. Incorporate a rich compost early in the growing season. Keep the soil moderately moist; parsley needs a regular supply of water to keep producing new leaves. It does well in both full-sun and part-sun environments. If growing indoors be sure to place it near a sunny window in a deep pot to help accommodate the long taproot.
Parsley is beneficial to asparagus, corn, maize, and tomatoes when planted nearby. It attracts Swallowtail Butterflies, wasps, and flies and sacrificially attracts insects that attack tomatoes. Do not plant near Alliums or lettuce.
Harvesting:
The harvesting cycle for parsley is a little different since it is a biennial. The first year, harvest for its leaves, choosing stalks furthest out from the plant’s center. Leave the inner stalks and leaves so the plant can keep growing. The second year the leaves will be sparse and may be less flavor-intense. Let the plant bloom – bees love the blossoms! – and collect the seeds to sow the following year. Buying plants two years in a row will keep a continual harvest going through this cycle. In the fall of the second year the root can be harvested. It is actually the most flavorful portion of the entire plant. Shave it over salads for a great crunch and intense flavor.
Preparation:
Fill a bowl with cool water. Dunk and swish the parsley to remove any dirt and residuals. Dump out water and repeat until no more dirt is seen in the water. Pat dry with paper towels. Trim off any bruised or old leaves. Trim leaves from the stems and chop. It is best to add at the end of recipes to preserve the aromatic flavor.
Storage:
Store fresh parsley in the refrigerator in a perforated plastic bag after washing. If it is wilted, sprinkle lightly with water before refrigerating. Although it freezes well, it loses its crispness, so it is better to use it raw.
It can be dried as most herbs by tying in small bundles and hanging up in a warm dry area. When completely dry, remove stems and put in jars and store in a cool, dark, dry place. It can also be dried in a warm oven (100°F) or a food dehydrator.
Health Benefits:
- Low in calories, no cholesterol or fat, rich in anti-oxidants, vitamins, minerals and dietary fiber.
- Contains health benefiting essential volatile oils
- 574% of the recommended daily value of vitamin K
- Aids in bone health
- Helps with treatment and possible prevention of Alzheimer’s disease by limiting neuronal damage in the brain
- 62% DV of vitamin C
- 3 times more than in oranges
- Great immune booster
- 47% DV of vitamin A
- Helps to prevent eye diseases like cataracts and macular degeneration
- Twice as much iron as in spinach
- Good source of minerals like potassium, calcium, manganese and magnesium
- Excellent source of beta carotene, an antioxidant that can help protect the body against free-radical damage and fight the effects of aging
- Has anti-inflammatory properties that will help with relief from joint pain
- Rich in cancer-fighting compounds
- High fiber content makes it useful as a digestive aid
- Tea made from parsley is a traditional remedy for colic, indigestion, and intestinal gas
- Sprinkled on food, helps purify the blood and fight cancer
- Now thought to be a way to detoxify the system of harmful compounds like mercury
- Contains one of the highest antioxidant counts among plants
*Should not be consumed in large amounts or as a drug or supplement by pregnant women.
Serving Ideas:
- Add to pesto sauce to add more texture to its green color
- Combine with garlic and lemon zest, and use as a rub for chicken, lamb and beef
- Use in soups and tomato sauces
- A refreshing addition to green salads or creamy salad dressings
- Serve in a colorful salad with fennel, orange, cherry tomatoes and pumpkin seeds
- Adds a fresh, spring-like flavor to dips and cheese
- Chopped, it can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish
- Add chopped to buttered potatoes and veggies
- Toss it on a sliced tomato salad along with a pinch of basil
- Parsley is also a natural breath freshener!
Varieties:
Big Italy is a very large flat leaf strain with great flavor. Strong, upright stems have huge, dark green leaves. Very high yielding. Grows to about 18 – 20”.
Italian Plain Leaf offers large, bright green leaves on compact plants. It has large foliage on plants that reach only 10 – 12” high and wide. A great cut-and-come-again variety, the entire plant can be cut at the base for harvest at once and will grow back.
Triple Curled is an extra curly, dark green strain that is fast to grow. Grows to about 12”. Holds for a long time at harvesting stage even in warm weather.
Extra Curled Dwarf produces a super compact, dense clump of extremely curly bright green leaves. Grows 6 – 12”.