By Shirley Miller
Parsley is grown as an annual in this area. Parsley leaves are
finely cut, curled or flat and bright green in color. Parsley grows up to 15
inches in height.. Neapolitan(flat leaf) and Crispum(curled leaf) are among
many excellent varieties. Flat leaf parsley generally
imparts a stronger flavor than curly leaf varieties. Parsley blooms at the end
of its life.
After small greenish-white blossoms appear, parsley tends to "bolt" and die.
How to grow: Set seedlings after danger of frost has past. Thin
to 9 inches apart. For a summer long-harvest, prune plantings every two weeks.
Keep well watered.
Propagation: Plant seeds in early spring in full sun to light
shade. Parsley prefers a rich, moist, deeply dug soil. For faster germination,
soak seeds overnight in warm water. Parsley seeds may be started indoors in a
tray. Maintain temperature at 70 degrees.
Harvesting: Harvest outermost stems from a mature plant.. Store
Parsley in a glass of water in the refrigerator for up to a week.
Preserving: Dry. When leaves are thoroughly dry, seal in a glass
container and store in a dark place. Parsley can also be frozen.
Culinary uses: All Parsleys are rich in vitamins A, B and C,
minerals and antiseptic chlorophyll, making it beneficial as well as an
attractive garnish. Add raw leaves to
salads. Finely chop and use in sandwiches, eggs, soups, fish and boiled
cooked, parsley enhances other flavors. Add at the end of cooking time. Use in
garni (see below).
Other uses: Use ground Parsley roots in stews and soups. Grate raw
into salads. Parsley stems add robust flavor to soups and stews. Use Parsley
leaves and stems to make a
| * BOUQUET GARNISH
|| 1 Bay Leaf
1 Sprig Thyme
1 Sprig Fresh Parsley
1 Small Piece Celery
| Gather all fresh or dried ingredients in your hand.
Tie together with string.
The bouquet may also be tied in a bag of
cheesecloth. One bouquet is enough for an average
family sized dish.