Parsley…..As Simple As That


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…..

imageThen I place them in some room temp water, being sure that all of the stems are submerged in the water……

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And I cover the herbs with a plastic bag……

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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:

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 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.

imageThere 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…..

imagewill be gobbled up by my compost pile.

Enjoy! 


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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