Check out our great parsley tips!
Growing parsley…
Parsley grows best in moist, well drained soil, with full sun. Germination is slow & takes four to six weeks before you can see any seedlings. Plants grown for the leaf crop are typically spaced around 4 inches apart, to allow for full root development. Flat leaf parsley is preferred by some as it is easier to cultivate (being tolerant of rain & sunshine) & has a stronger flavour.
Benefits of parsley…
Parsley has numerous health benefits. It is a good source of antioxidents, folic acid, vitamin C & vitamin A. Health benefits are also said to include anti-inflammatory properties & a boosted immune system. Parsley is also used as a breath freshener.
Cooking with parsley…
Parsley is widely used in cooking – often used as a garnish on potato dishes (boiled & mashed potatoes), rice dishes or meat dishes (such as goulash or stew). Parsley is widely used in cooking – rice dishes or meat dishes (such as goulash or stew) & should be added at the end of the cooking process to retain taste, nutrition & colour.
Although most people use parsley as a flavouring or garnish, it also tastes great in salads, soups & vegetable juices. It can also be dried out & used as a tea.
Herbs & vegetables definitely taste better when they are fresh, so we hope these tips will help you to grow your own at home! We use parsley in our beef & lamb burger patty mix for extra flavour & colour, but we also love this delicious parsley salad recipe:
Radish & Parsley Salad with Lemon
Try this salad with red globe, icicle, or watermelon radishes. Serves two to three.
About 10 medium or 12 small red radishes, scrubbed
3 large ribs celery, ends trimmed, peeled
1 cup tightly packed fresh flat-leaf parsley leaves
1 Tbs. fresh lemon juice; more to taste
1/4 tsp. kosher salt; more to taste
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
Trim the root & stem end of the radishes. Halve them lengthwise & then slice them 1/8 inch thick; you should have about 1-1/2 cups. Slice the celery crosswise 1/8 inch thick. Combine the sliced radishes, sliced celery & parsley leaves in a medium bowl. Add the lemon juice, salt & olive oil; toss well. Add several generous grinds of black pepper, taste & adjust seasonings, & serve.
(http://www.finecooking.com/recipes/radish_parsley_salad.aspx)