Parsley
Parsley – “a vitamin pill in a plant”. In this video, Rita talks about types of parsley, its health benefits and how to add parsley to your diet.
Video Rating: 5 / 5
Parsley, what I call a vitamin pill in a plant, comes in big bunches that can last more than a week if stored properly. In this video, Rita shows you how to clean and store parsley by rinsing it, wrapping it in a damp town and placing it in a plastic zip top bag. Parsley is a beautiful plant that can add flavor and texture to a dish. There are two main types of parsley, flay leaf and curly. Curly parsley is commonly used as a decoration to dress up a simple plate. Flat leaf parsley, with a bit more flavor is usually used in cooking. Fresh parsley can add a freshness to a dish. Stirred in at the last minute or sprinkled on top of a dish, parsley is more than just color.
Video Rating: 4 / 5
Tags: Parsley
March 5th, 2011 at 12:12 am
im parsely addict
March 5th, 2011 at 12:38 am
Thank you for the video. I am just now learning how wonderful parsley is for the body. Especially when trying to lose weight. The mild diuretic action is very beneficial to handeling that little extra water weight gain. Plus, all those vitamins and minerals.. well, you can’t deny this is a fabulous herb. I eat it raw with every meal!
March 5th, 2011 at 1:29 am
I take it , wash it and chop it into small, lay out on a baking sheet and dry it. it drys very fast just on top of the stove over a couple of days, stir it up a couple of times to help drying process. I have put it in a warn oven and toss around a couple of times. you can just toss them in the oven after you turn it off. either way works great! just store and use like any other dried herb.
March 5th, 2011 at 1:51 am
Thanks so much!
March 5th, 2011 at 2:11 am
helpful, very helpful;)
March 5th, 2011 at 2:16 am
Blanch herbs before freezing to help 1. preserve color, 2. preserve flavor, and 3. kill or slow the action of bacteria, yeasts, or enzymes.
Also, flash freezing works well for herbs. Lay them out in a single layer on a baking sheet and place into the freezer, but for no longer than is necessary to prevent freezerburn, especially to delicate herbs. Maybe 2-3 hours AT MOST. Then put into small, single serve bags and condense those into a larger bag. Seal out air and label the bags.
March 5th, 2011 at 2:42 am
Yes, that works, but first cut the stems on a diagonal – that lets more water in. Some folks like to make a tent of plastic wrap over the top of the glass and that makes it like a mini-greenhouse. ~ Rita
March 5th, 2011 at 3:06 am
Cool tip, thanks a million! What do you think about putting the stems in a glass of water, does that work?
March 5th, 2011 at 3:11 am
sounds great Rita. Looks like I can use the same procedure with my cilantro and basil. Thanks again.Marcia
March 5th, 2011 at 3:31 am
Put in a blender or food processor with a bit of water. When it’s minced fine, pour into ice cube trays – freeze hard than pop out and put in freezer containers. Add to any cooked dish – I like to stir some into grain dishes right before serving. The color will darken but tastes great! ~Rita
March 5th, 2011 at 3:52 am
I will be planting an herb garden this year and will probably have more parsley than I can use weekly. Any hints on how to freeze parsley to be used in cooking later?? I know frozen can’t be used as fresh, but I don’t want to throw away any that I have grown. Help.
March 5th, 2011 at 4:28 am
Thanks for sharing! When I worked at the restaurant we garnished every plate with parsley. They taught us to wash parsley, then cut stems, then put in water with ice cubes. Let sit couple minutes. Take the parsley and squeeze out all the water in your hands very tightly, then store in plastic container filled as full as possible, put on lid, store in fridge. Will last over a month. Always nice and fresh. Wild but it works great!!!