Parsley ~ Beyond the plate decoration

We love to grow our own herbs in order to have them "on demand" for a spur of the moment recipe. Its also great to have them on the ready for incorporating into some of the body scrubs and various potions I concoct . We compost and do our soil amending naturally , which gives us a great organic medium to grow in. Our climate is known to play tricks on us , so we have learned its safer to container grow most of our vegetables and herbs ~ which means they are very portable and travel about on our property . I refer to one collection as the "Scarborough Fair" garden ~ of course, it includes parsley, sage, rosemary and thyme...With that being said, I think I will do an entry on each of those in turn, giving some suggestions for growing, using and storing .

As evidenced by the photo, I will use anything that doesn't run from me as a planting container.  My husband had tossed out this aged helmet and I thought it perfect for a herb pot ~ we now have a collection of helmet garden plantings,  having helmets donated by friends and campers at our motorcycle campground ! 

Italian Flat Leaf Parsley is our choice for general use. The flavor is a bit stronger than the curly type and lends itself well to a variety of dishes, both raw and cooked. It also dries well, and stores easily for future use. This biennial herb is really quite simple to grow. It prefers a loose, composted soil , partial shade or full sun. Temperature ranges from 40 to 80 degrees fahrenheit keep it happiest. The soil should be kept moist , being careful not to over water. It seems that ours prefers the morning sun exposure and a bit more protection from the afternoon sun ~ much like myself , being a redhead !
The second year will bring flowers, which can be dried and the seeds shaken off and held for next planting season. The leaves are at their best flavor the first year, since the second year is more devoted to flowering and "reproduction." Parsley is an excellent companion plant, growing favorably along with other vegetables, flowers and herbs. It is rather disease resistant and hardy . Some insects are fond of it, including beetles and aphids. We control these with horticultural oils and companion planting with marigolds, nasturtiums , chives and dill.
To harvest, cut the leaves at about 1/2 inch or so from the soil line. They will grow back in a few weeks ~ much like a haircut, usually thicker and fuller ! Wash them in a bowl of cold water just before use. To store, wrap in a damp paper towel, or spritz with water, and store in a plastic bag in the refrigerator. To dry for later uses, spread clean parsley on a kitchen towel , allow to dry in a single layer. Place in a sealed glass container in a cool, dry , dark place.
Parsley , as it may surprise you, is a super food . It is rich in essential minerals and vitamins, including K, C, A , calcium , folate and iron. The herb is a breath freshener ( for people and pups ! ) and is a powerful anti-inflammatory. The volatile oils in parsley have been shown to inhibit tumor formation , particularly those tumors found in lungs and respiratory systems. Studies have also shown the flavonoids, especially luteolin , function as antioxidents. It is rich source of beta - carotene and folic acid, which is one of the most important B vitamins. So, it isn't just for making a plated dish look " menu quality ." It has many merits and is very versatile.
Uses are limited only by your imagination. We combine it in pesto with basil , use it with other spices to create rubs for lamb, beef, chicken or fish, add it to salads, tabouli, hummus, frittatas, aioli, and more . It is commonly used as a diuretic , being added into teas and tinctures for a variety of homeopathic purposes.
So, I hope that you are finishing this entry with a better appreciation of parsley and will stay tuned for the next chapter of my posts ! Blessings and peace to you, new friends !