The Herb of the Month for January 2021 is Parsley Petroselinum
Parsley, a biennial, grows to about 15” or even taller in full sun or partial shade using moist but well drained soil. There are three different types to choose from:
- Crispum is a common, curly leaf parsley, mostly used for garnish.
- Neapolitanum (also known as Italian parsley) is a flat-leafed parsley. It usually has a deeper green coloration and also a good strong flavor which is excellent for cooking.
- Tuberosum is an edible root vegetable.
All of these varieties with different cultivar possibilities are offered as seeds or plants for the home gardener. They can be interplanted in beds or containers, and the shorter varieties may even make a lovely border in the garden.
In our kitchens, either leafy type will make a lovely garnish adding to eye appeal and heighten the flavor of the dish. But that is not its only virtue! It is a nutritional powerhouse of minerals and vitamins such as iron, calcium, vitamins K, A, B12, C, and folic acid. Its dark colors also indicate that it is a good source of flavonoids and antioxidants.
This useful herb from the Mediterranean region has been in our gardens for at least 2000 years. The Greeks considered it both sacred and evil. Warriors fed it to their horses to strengthen them. The Greeks also presented parsley to winning athletes and placed sprigs on the tombs of the dead.
It was likely popularized by Charles the Great who had it cultivated all over his property.
Parsley pairs well with tomato dishes, fish, vegetables, eggs, and salads. It is often added to soups just before serving.
Pesto with Parsley
- 1 cup parsley
- 1-2 Tablespoon pine nuts or walnuts
- 1 teaspoon lemon juice or 1/8 teaspoon citric acid
- 1 clove garlic
- ¼ cup fresh Parmesean
- ¼ cup extra virgin olive Oil
- Combine in a processer and serve with hearty bread or crackers.
- Use your favorite type of potato, small red or white. Wash the potatoes and place them in a pot of water, bringing them to a boil until tender when tested with a fork.
- In a skillet, saute onions in olive oil, adding some salt and pepper. Reserve the washed, dried, and then chopped bunch of parsley. Use only the leaves.
- Next, add potatoes into the onions and stir, add the parsley leaves and mix well after adjusting your seasoning. Serve as a nutritious side.
Tabbouleh with Parsley
- 1 cup Bulgur wheat
- 3 tablespoon quinoa
- 1 ½ cup broth
- 1 cup or more of parsley chopped
- ⅓ c green onions chopped
- 2 Roma tomatoes chopped
- 1 medium cucumber
- ¼ teaspoon ground cumin
- 2 tablespoons lemon juice to taste
- 3 tablespoons olive oil
- Bring broth to a simmer in a saucepan. Add Bulgur wheat and quinoa, and cook for 12 minutes. Remove from heat to cool and fluff with a fork.
- Add the remainder of the ingredients to the cooked grains. Chill for one or more hours before serving.