Parsley

Petroselinum crispum

Parsley originated in the Eastern Mediterranean region.  Known primarily as a medicinal herb for over 2000 years, it is now grown all over the world.  Most people view parsley as an unwanted plate decoration in restuarants.  Parsley is much more than that.  In medicinal use it is made into a tonic to aid circulation, cool down the body temperature and aid digestion.  The seeds were valued for their diuretic effect on kidney and bladder ailments.  It strengthens the digestive system.  In folk medicine it was used to women who have irregular menstrual periods, and may have eased some of the bloating.

Parsley is rich is vitamins and minerals like:

• iron                                                           
• potassium
• C
• A
• calcuim
• mangenese
• folic acid
• amino acid Histidine, that inhibits tumors

Parsley is also rich in essential oils like apiole, which stimulates the kidneys, thus the diuretic effect.

As a culinary herb parsley is almost limitless.  Heat will destroy its nutrients, so add at the last minute to hot foods.  The flat leaf variety, Italian parsley, has more nutrients and a better flavor than the curly parsely.

Parsley compliments dishes like, potatoes smoked salmon, trout, poultry, pasta, vegetables, dressings for salads.

Best way to preserve parsley is by freezing.  Chop us clean,dry parsley and store in a freezer bag, remove just the amount you need.  Parsely will stay fresher in the fridge if you place the stems in a jar of cold water.  Otherwise, just wrap it up in some wet paper towels and put into a plastic bag in the fridge.

Parsley is easy to grow, sow directly into pots or beds in the Spring and keep moist.  Parsley has few problems with insects or disease, likes a fairly rich soil with plenty of compost in it.  I had butterfly larvae grow up in my parsley bed last year, but it was worth it to see the Monarch Butterflies in the garden.  There was plenty for them and me and the rabbits (their favorite food).  In the higher plant zones, parsley will grow year round and complete it's biannual cycle by going to seed the second year.  If you plant new seed two years in a row, you can have perpetual parsley in your bed by letting it go to seed.  It will readily reseed itself.  You can never have too much parsley.  I like to nibble on a piece of parsley every time I enter my garden.  It is nature's vitamin.  The chickens and the cows will eat it too.  Calcium is more easily taken up in your body when it comes from green leafy vegetables, like parsley, than any other source without inhibiting the uptake of other minerals.

Parsley Spread

2 bunches of parsely, rinsed and drained or patted dry, stirpped of stems and chopped.

2 shallots, peeled and diced.

1/2 c heavy cream                                                                        

1 c cream cheese

2 T lemon juice

Mix all  together and season to taste with white pepper & salt.

Peel 2 scallions and slice them.

Dice 2 lg tomatoes, mix with scallions and season with Cayenne pepper.

Slice 2 lg tomatoes 1/2" thick, cover them with the creamy parsley spread and sprinkle on the tomatoe/scallion combo.

You can garnish with a tiny sprig of parsley or chive stems.

This is a perfect dish for steamy summers on the patio.