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a shed load of parsley
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wildfoodie



Joined: 05 Apr 2005
Posts: 2169

PostPosted: Sat Jul 30, 11 5:18 pm    Post subject: a shed load of parsley  Reply with quote    

what shall I do with it? I have about 15 plants worth....
your favourite recipes gratefully received and sampled...

marigold



Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex
PostPosted: Sat Jul 30, 11 7:17 pm    Post subject: Reply with quote    

Parsley and walnut pesto http://seasonofmellowfruitfulness.wordpress.com/2009/07/14/parsley-pesto/ It freezes well.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Sat Jul 30, 11 7:37 pm    Post subject: Reply with quote    

It freezes really well - chop to desired consistency then pack into ice cube trays before filling with water and freezing. Use in soups, stew, stocks, sauces etc just adding to the dish from frozen.

Stalks that are too tough to chop and use can also be frozen and added to stocks etc for added flavour.

Must go and see of my parsley has survived the weed onslaught

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Sun Jul 31, 11 6:37 am    Post subject: Reply with quote    

Or pack into jars and top with olive oil. Add to recipes by the spoonful.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Sun Jul 31, 11 7:37 am    Post subject: Reply with quote    

That sounds excellent Andrea - if I find enough in amongst the weeds I might give that a go. It'll reduce the problem of trying to find the ice cubes in a severely overfull freezer when the bag always seems to travel to the bottom.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Sun Jul 31, 11 10:18 am    Post subject: Reply with quote    

You can dry it too of course, but I like putting herbs in oil more. It's particularly good for coriander.

wildfoodie



Joined: 05 Apr 2005
Posts: 2169

PostPosted: Tue Aug 02, 11 7:45 am    Post subject: Reply with quote    

Thanks for the suggestions,
I like the sound of the parsley oil Andrea!
I think I might try the pesto with sunflower seeds instead of walnuts as I have a large bag to use up.
I thought you might like to hear of a chimichurri recipe I found- I used basil as I didn't have any oregano to hand.
http://www.seasonalchef.com/recipe0507d.htm#Chimichurri
itwas a bit acidic to start with but then I read it properly- it takes a lot of olive oil! The end result is delicious -
we had it spooned over chick peas and grated baby courgette yesterday.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Thu Aug 04, 11 10:48 pm    Post subject: Reply with quote    

Andrea wrote:
Or pack into jars and top with olive oil. Add to recipes by the spoonful.


Just been reminded in another thread that I should have pointed out that you need to include some vinegar or salt to inhibit the growth of botulism spores, and that it is inadvisable to pack raw garlic in oil without refrigeration.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Fri Aug 05, 11 7:41 am    Post subject: Reply with quote    

Approx how much vinegar and salt in say a 500ml kilner jar?

catbaffler



Joined: 31 Mar 2009
Posts: 937
Location: Barry
PostPosted: Fri Aug 05, 11 7:59 am    Post subject: Reply with quote    

I haven't tried this yet but rather fancy having a go.

Parsley Honey

5 1/2 oz (150 g) fresh parsley
1 1/2 pt (850 ml) water
1lb (450 g) granulated sugar
1/2 tsp white malt/wine vinegar or juice of one small lemon

Chop parsley, including stalks, put with water into a heavy-based pan and slowly bring to the boil. Boil steadily for about 30 mins till reduced by 1/3.

Strain mixture into a clean pan and add sugar. Heat gently till sugar's completely dissolved then bring to the boil and cook steadily for about 20 mins, till clear and syrupy like thin honey. Stir in vinegar or lemon juice.

Remove from heat. Pour into warmed sterlilsed jars then cover and seal. The mixture will set overnight.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Fri Aug 05, 11 8:20 am    Post subject: Reply with quote    

Green Rosie wrote:
Approx how much vinegar and salt in say a 500ml kilner jar?


You can fill a 500ml kilner jar? Impressive once it's chopped!

You don't need to use both, one or the other is sufficient. I'm sorry I don't know the recommended quantity but I'm sure it must be out there on the net somewhere. I do mine by eye and use about 1.5cm of vinegar in the bottom of an average sized jam jar, or a couple of tablespoons of course salt, then topped up with oil.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Fri Aug 05, 11 8:21 am    Post subject: Reply with quote    

catbaffler wrote:


Parsley Honey



Sounds fabulous. Shame my parsley is so rubbish.

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Fri Aug 05, 11 8:22 am    Post subject: Reply with quote    

Andrea wrote:
Green Rosie wrote:
Approx how much vinegar and salt in say a 500ml kilner jar?


You can fill a 500ml kilner jar? Impressive once it's chopped!


Ah - getting myself muddled here - I was thinking about peppers and aubergines rather than parsley

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Fri Aug 05, 11 8:29 am    Post subject: Reply with quote    

Green Rosie wrote:


Ah - getting myself muddled here - I was thinking about peppers and aubergines rather than parsley


Same deal with the vinegar to oil ratio for pretty much anything I put in oil (we make our own oil so it's one of my favourite methods).

I use the least vinegar I think I can get away with to acidify as my partner hates vinegar flavours. I think you could get away with allot more without damaging the taste, personally. For herbs I'd probably choose salt rather than vinegar, depending on their most likely eventual use.

Peppers I also preserve in straight vinegar and use in salad dressing.

SandraR



Joined: 22 Oct 2006
Posts: 2346
Location: Devon
PostPosted: Fri Aug 05, 11 10:08 am    Post subject: Reply with quote    

Quote:
It freezes really well - chop to desired consistency then pack into ice cube trays before filling with water and freezing. Use in soups, stew, stocks, sauces etc just adding to the dish from frozen.


All I do is wash and dry the parsely and pack in freezer bags. Each time I go to the freezer I give the bag a squeeze or two to break down the parsely.

When needed take out handfuls of already chopped parsley. Takes less freezer space too.

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