With another late winter storm moving through our area, its a perfect day to address the thriving parsley patch and make some parsley oil!
Parsley was revered by the Ancient Greeks and considered sacred. It was used to adorn athletes who were victorious. The Romans were the first to actually use parsley as a food and often used it as a salad vegetable.
Parsley is packed with nutrients, and virtually no calories. Parsley contains volatile oils that may qualify as chemo-protective, that is, they neutralize certain types of carcinogens. Parsley is also loaded with flavonoids that help prevent oxygen damage to cells. It is also high in calcium, magnesium, vitamin E, potassium and manganese.
The parsley patch loves the rain.
Thriving, thriving, thriving….parsley also attracts beneficial insects.
Here are the ingredients: A good olive oil and freshly snipped parsley.
In they go to my Christmas gift, the Ninja food processor. A very awesome kitchen tool.
Here is the finished product, parsley oil. This will keep for a few days in the refrigerator. I use it as a dressing for fresh salads. It could also be used as a marinade.