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More Parsley Possibilities

November 6, 2011
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Anybody else having a bumper crop of parsley?  It’s one of the greatest herbs with a very long history.  For instance, ancient Greeks wove it into crowns for victors in athletic games, because they believed Hercules chose parsley for his garlands.

Elizabethan herbalists credited parsely with all sorts of medicinal value including a treatment for coughs, dropsy, insect bites, and to ease earaches when dropped into the ears with wine.  While those uses are a little ‘iffy’, parsely will serve as a diuretic.  Because it is rich in vitamins, some consider it valuable in easing the pain of arthritis.

To create an infusion pour one quart of boing water over a cup of firmly packed parsley, both leaves and stems.  Allow to sit for 15 minutes, then strain and bottle immediately.  Cool quickly and refrigerate.

If you really like the taste of parsley, why not use it as the foundation for a salad?  Chop parsley, add diced tomatoes, sliced olives, and maybe some
Feta or blue cheese.  A little olive oil, lemon juice, and salt serves nicely as a dressing.

Note:  The history, medicinal value, and infusion instructions come from The Rodale Herb Book, 1974.  (Yes, I’ve been managing the harvest since right about then.)

What do you do with an abundance of parsley?  Ideas welcomed!

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