N
Netanya Sadoff
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- Thread Author
- #1
I’ve always felt sorry for parsley. It’s a perfectly nice, versatile plant that’s been completely stereotyped by its perpetual use as a garnish. It’s almost as if we think the entire purpose of parsley
is to be a sprig on a plate next to an entrée, accompanied by a slice of lemon. This little plant deserves so much more!
That’s why I’m happy that the International Herb Association chose parsley as its 2021 Herb of the Year
. It’s an honor that parsley definitely deserves; it’s rich in antioxidants and vitamins, productive in the garden and versatile in the kitchen.
Parsley is a member of the Apiaceae family. Like carrots and other members of that group, parsley can be a bit finicky to grow. You can start parsley indoors from seed or you can direct sow the seed into the garden—either way is fine.
Choose a full-sun location with rich, well-drained soil. Parsley is slow to germinate, so be patient as you wait (and wait) for your seeds to sprout. Keep it regularly watered and you can harvest small amounts of parsley for fresh use as needed all season. Parsley is a hardy herb and can be harvested well into the fall. Parsley is a biennial—meaning it grows leaves only in the first year and produces flowers and seed in the second—but its flavor is best during its first year. Most gardeners treat it as an annual.
My parsley happily resided in between the sage and rosemary in my herb garden last year, and I’ll replant it along with rosemary this spring (the sage will probably overwinter again). There are two main types of parsley: flat leaf and curly leaf. Generally speaking, flat-leaf parsley features a more impressive burst of flavor, while curly-leaf parsley’s attractive leaves make it more eye-catching in the garden. Grow both and enjoy the best of both worlds.
Parsley, pineapple, ginger, yum! And, good for you, too.
As promised, there’s lots to do with parsley in the kitchen. The culinary trifecta of butter, garlic and parsley is deservedly at the top of the list. This tried-and-true combination of flavors provides the perfect accompaniment for everything from breads and steak to shrimp and scallops. Of course, we can’t talk about parsley without a nod to chimichurri, the South American sauce. While recipes vary, it typically includes onion, garlic, chiles, cilantro and parsley along with oil and vinegar. It’s delicious on meats and vegetables.
Parsley really shines in all types of soups and salads. In salads, it pairs well with arugula or romaine lettuce, or you can use parsley as the foundation of your salad and skip the other greens entirely. You can also try parsley with cucumbers and onions for a fresh and zesty salad, or add it to your favorite salad dressing recipes (it’s lovely in a lemon vinaigrette).In soups, parsley can take center stage (parsley soup, anyone?), or it can play an accompanying role in soups such as potato or tomato.
For an unconventional (but delicious!) take on parsley, check out our garden-to-glass green smoothie recipe.
Speaking of potatoes… parsley and potatoes are a notable pair. So whether you’re whipping up some mashed potatoes, or roasting a pan of potatoes in the oven, or tossing together a potato
salad, parsley should be on hand to add its complementary burst of flavor. It’s also delicious when sprinkled on top of a warm shepherd’s pie in winter.
Parsley pairs well with fish (cod, salmon, tilapia, trout), pork and chicken dishes. Try parsley with chicken and dumplings or with baked fish filets. Parsley also works well with egg dishes, and it’s yummy stirred into a batch of scrambled eggs.
And of course, if you want to, include a sprig of parsley as a garnish on your dinner plate.
This article originally appeared in the Jan/Feb 2021 edition of Northern Gardener® Magazine.
Samantha Johnson is the author of several books, including Vegetable Gardening for Beginners: Learn to Grow Anything No Matter Where You Live (New Shoe Press, 2023). She writes frequently about pets, gardening and farm life.
samanthajohnson.contently.com
The post Plant Profile: Parsley appeared first on Northern Gardener.
is to be a sprig on a plate next to an entrée, accompanied by a slice of lemon. This little plant deserves so much more!
That’s why I’m happy that the International Herb Association chose parsley as its 2021 Herb of the Year
A Carrot Relative
Parsley is a member of the Apiaceae family. Like carrots and other members of that group, parsley can be a bit finicky to grow. You can start parsley indoors from seed or you can direct sow the seed into the garden—either way is fine.
Choose a full-sun location with rich, well-drained soil. Parsley is slow to germinate, so be patient as you wait (and wait) for your seeds to sprout. Keep it regularly watered and you can harvest small amounts of parsley for fresh use as needed all season. Parsley is a hardy herb and can be harvested well into the fall. Parsley is a biennial—meaning it grows leaves only in the first year and produces flowers and seed in the second—but its flavor is best during its first year. Most gardeners treat it as an annual.
My parsley happily resided in between the sage and rosemary in my herb garden last year, and I’ll replant it along with rosemary this spring (the sage will probably overwinter again). There are two main types of parsley: flat leaf and curly leaf. Generally speaking, flat-leaf parsley features a more impressive burst of flavor, while curly-leaf parsley’s attractive leaves make it more eye-catching in the garden. Grow both and enjoy the best of both worlds.
Parsley, pineapple, ginger, yum! And, good for you, too.
Beyond the Garnish
As promised, there’s lots to do with parsley in the kitchen. The culinary trifecta of butter, garlic and parsley is deservedly at the top of the list. This tried-and-true combination of flavors provides the perfect accompaniment for everything from breads and steak to shrimp and scallops. Of course, we can’t talk about parsley without a nod to chimichurri, the South American sauce. While recipes vary, it typically includes onion, garlic, chiles, cilantro and parsley along with oil and vinegar. It’s delicious on meats and vegetables.
Parsley really shines in all types of soups and salads. In salads, it pairs well with arugula or romaine lettuce, or you can use parsley as the foundation of your salad and skip the other greens entirely. You can also try parsley with cucumbers and onions for a fresh and zesty salad, or add it to your favorite salad dressing recipes (it’s lovely in a lemon vinaigrette).In soups, parsley can take center stage (parsley soup, anyone?), or it can play an accompanying role in soups such as potato or tomato.
For an unconventional (but delicious!) take on parsley, check out our garden-to-glass green smoothie recipe.
Perfect Pairings
Speaking of potatoes… parsley and potatoes are a notable pair. So whether you’re whipping up some mashed potatoes, or roasting a pan of potatoes in the oven, or tossing together a potato
salad, parsley should be on hand to add its complementary burst of flavor. It’s also delicious when sprinkled on top of a warm shepherd’s pie in winter.
Parsley pairs well with fish (cod, salmon, tilapia, trout), pork and chicken dishes. Try parsley with chicken and dumplings or with baked fish filets. Parsley also works well with egg dishes, and it’s yummy stirred into a batch of scrambled eggs.
And of course, if you want to, include a sprig of parsley as a garnish on your dinner plate.
This article originally appeared in the Jan/Feb 2021 edition of Northern Gardener® Magazine.
Samantha Johnson is the author of several books, including Vegetable Gardening for Beginners: Learn to Grow Anything No Matter Where You Live (New Shoe Press, 2023). She writes frequently about pets, gardening and farm life.
samanthajohnson.contently.com
The post Plant Profile: Parsley appeared first on Northern Gardener.