As soon as I got home with my new share last Saturday I got that parsley in some water. Then I thought to myself that I should share with you how I store a good deal of my fresh herbs.
First I give them a fresh snip at the bottom…..
Then I place them in some room temp water, being sure that all of the stems are submerged in the water……
And I cover the herbs with a plastic bag……
This helps the herbs stay fresh a few days longer.
So the parsley was used this past week to top off some pasta, but it was gobbled up before I thought to snap a photo for you. The rest of the parsley was used to make a veggie juice. I think I have already posted a juice for you, and I’m positive this is not the last. Parsley and other herbs, I especially like basil, can be used in juices and smoothies to add another dimension to your drink, and also for nutritional value. After all, it is more than just a garnish, it’s the worlds most popular herb! Just to name a few, parsley is a great source of vitamins K, C, A, and folic acid.
I used it for a bit of brightness in my juice. Here was my combo today:
Carrots, cucumber, gala apple, celery, Springdell spinach, and Springdell bok choy. Not in the photo, funny enough, is the parsley! Oops. I also added about an inch of fresh peeled ginger.
There you have it, green, fresh, and deliciously nutritious. (Side note, look at all the onions I have to use in the background!)
When you juice you have the pulp leftover in the juicer. I have a friend, an avid juicer, who uses the pulp to make muffins! I haven’t been that adventurous yet but when I am you can be certain I will share it with you. Until then this pretty pulp…..
will be gobbled up by my compost pile.