Saturday, July 1, 2017

Appreciating Parsley

Despite being often overlooked and sometimes maligned, I love parsley and grow a large patch of it in the garden. I know most think of parsley as a garnish, but imagine tabouleh without parsley! Or a Greek salad with no parsley. Or my favorite pasta with a sauce made from butter, garlic, capers and lemon, and tossed with a ton of parsley. What would happen in a world with no parsley!?!

When I saw this recipe in the April 2017 issue of Martha Stewart Living I was like, duh, I'm sure parsley would be good sauteed. I always use it raw and thrown in at the end. I realized I had everything else I needed, so the next day I stopped by the garden and picked a large bunch of parsley.


Parsley flowers and seed heads look a bit like Queen Anne's Lace. I always let a few plants bolt so they drop their seeds and begin replacing the plant. Parsley is a biennial, and I always sow seeds in the spring as well as let the plants self sow because the seeds germinate very slowly. An old saying says parsley seeds go nine times to the Devil and back before coming up, and indeed they can take from two weeks to a month to germinate.

This patch is getting low. When the leaves are in full force I like to harvest as much as possible and freeze it in "logs" as explained by Margaret Roach here. Or you can see my previous post on the topic.

Do you peel your ginger with a spoon? Do it. It makes peeling so easy!

This recipe couldn't be faster or easier. Heat the olive oil, toss in the ginger and sliced garlic until fragrant.

Then toss in the parsley, salt and pepper to taste, a squeeze of lemon and done!

I've made this three times already. So tasty and fast. I might not have as much parsley to freeze this year!