Availability: May- August
Quantity: per plant
Use: Consumed raw or cooked
Grown by: Production Intern
Short Term Storage: Fresh parsley can be stored at room temperature or in the refrigerator. Trim the ends of the stems of the parsley. Place them in a glass jar filled with cold water (much like a fresh flower bouquet). Place a plastic bag loosely (still allowing for ventilation) over the leaves at the top of the jar.
Long Term Storage: Parsley leaves can be dried or frozen. To dry leaves, tie in bunches and hang indoors in a well-ventilated area out of direct sunlight. Leaves should dry in 5-10 days. Leaves can also be dried in the oven. Set oven temperature to lowest possible setting. Place parsley leaves on a parchment lined cookie sheet. Place cookie sheet in the oven with the door ajar to allow ventilation. Keep leaves in oven until brittle. If leaves turn brown, this means that they became too hot in the drying process and will not have flavor so should be discarded. Once leaves are dry, store them in an air tight container for up to 6 months. Parsley can be frozen easily to preserve flavor and color. Chop leaves finely and combine with water making a paste. Pour paste into ice cube trays to store. Once the cubes are frozen solid, place them in plastic bag in fridge. Basil cubes can keep for up to 1 year. Alternatively, combine parsley with oil (olive or vegetable) in a food processor to make a paste and pour paste into ice cube trays for later use.
Preparation: Wash leaves under cool running water to remove dirt and pat dry before cooking or eating.
Pairing: Parsley is commonly used in Middle Eastern, European, and American cooking. Parsley is great to use as a garnish on potato, rice or meat dishes. It is commonly added to soups, and sauces as well. Parsley has a subtle fresh flavor that can complement many different types of dishes and cuisines
Fresh Tomato Salad
1 cup finely diced cucumber
1 cup finely diced tomato
1 cup finely diced onion
1 cup finely chopped parsley
1 cup finely chopped mint
2-3 T olive oil
1-2 T fresh lemon juice
salt to taste
pepper to taste
Finely chop cucumber, tomato and onion into pieces less than 1/2 inch and put in bowl.
Finely chop parsley and mint. Add to bowl.
Mix in olive oil, lemon juice, salt and pepper.
1 can chickpeas (garbanzo beans) drained and rinsed
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)
1 tsp. minced garlic
1/4 cup sour cream
3 T tahini sauce
1 1/2 T lemon juice
2 T sesame oil
2 T olive oil
1 1/2 tsp. cumin
1 1/2 tsp. salt
1/4 tsp. cayenne pepper or hot sauce
1 T water (more or less, depending on how thick you like it)
Drain chickpeas (garbanzo beans) in a colander and rinse until no more foam appears.
Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped.
Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth.
Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until mixture is very smooth.
Test thickness and add a bit of water if you'd like it to be a little thinner.
Serve hummus with pita chips, cauliflower, celery, carrot sticks, or bell pepper strips.