Parsley – WHB

June 9, 2008 at 8:03 pm 4 comments

Weekend Herb Blogging is being hosted by Paulchen’s Food Blog this week.
Link to roundup.

WHB is a great way to learn about vegetables, herbs, new recipes and ideas. To learn the WHB rules and participate,visit founder Kalyns Kitchen.

Parsley is coming along in Virginia, so I wanted to blog about it.

I have had problems growing parsley, so last year instead of growing it from seed I got plants. It was a good thing that I grew from plants last year because they bolted and seeded the ground. Parsley came back full force on it’s own this year.

Nature did on her own what I seemed unable and parsley is thick in my garden at this time.

Parsley is one herb that when microwave drying keeps its color so well .

You can read about microwave drying here , but I never use the paper towels in the microwave. I almost caught it on fire like that one time.

What I do is lay the herbs on a plate and microwave for one to 30 second intervals, remove and blot dry with a paper towel and replace and micro another one to 30 seconds, repeating the process until dried and brittle.

I must have dried parsley on hand at all times because my favorite vinaigrette mix uses dried and not fresh parsley in it.

I usually wing it, but here are approximate proportions for the vinaigrette.

My favorite italian vinaigrette mix – 2 Tablespoon dried onion, 2 Tablespoon dried parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano, 3/4 teaspoon garlic salt , pinch of sugar. Grind well in a spice grinder then add entire mix to 1/4 C vinegar, 3 Tablespoons water and enough oil to bring it to a cup. Mix well.

After I microwave dry my parsley I store it in baggies or my favorite spice rack. I am continually refilling my spice rack jars and won’t toss them away because the rack and jars were a gift and are sentimental in value to me.

It is also handy to just refill the jars, although someone looking at my rack might think the stuff outdated.

The main feature in my WHB post is a salad I love. I use special ingredients. Those ingredients are fresh parsley and honey.

I started making salads with parsley and honey last summer on a whim. If you have never tried fresh parsley and honey in a salad, I urge you to give it a try. It is also great with some fresh berries tossed in, although I didn’t have any berries on hand for my WHB post.


Just throw together a salad of mesclun and black seeded simpson or whatever other lettuce you may prefer (thats what I have growing right now). Top that with some feta cheese. Use your favorite vinaigrette on top of that and then sprinkle with chopped fresh parsley. The final touch is a drizzle of your favorite honey.

It is easy and a family pleaser around here.

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Entry filed under: Recipes, Tips and Useful Info. Tags: , , , , , , .

Junk Food Independence Days Update.

4 Comments Add your own

  • 1. charlotte harris  |  June 10, 2008 at 5:29 pm

    I loved your “no foodsnobs” in your kitchen comment on the District Domestic’s blog, so I followed the link back to your website… GREAT blog! I can’t wait til I have time to sit down and read more… but I already want to try your idea of drizzling honey and sprinkling parsley on a salad ;-)

    Reply
  • 2. Sue (coffeepot)  |  June 10, 2008 at 8:18 pm

    Hey charlotte thanks .

    Reply
  • 3. Dani  |  June 18, 2008 at 4:02 pm

    Your cabinet is SO organized… you would fall over if you could take a peek in mine. It looks like a tornado ran though!

    Reply
  • 4. Sue (coffeepot)  |  June 18, 2008 at 6:34 pm

    lol..I have seen your videos Dani and I can not believe that.

    Reply

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