Parsley
More than a garnish.
Parsley is often found as a background decoration on plates of restaurant food. Usually the parsley is the curly leaf variety and, sadly, it is often ignored on the plate and eventually discarded. What a pity. Parsley is a good source of vitamins A and C and other green goodness.
I prefer Italian flat-leaf parsley for my kitchen needs. It has a clean vegetal flavor and it is a hardy denizen of the garden. It is often one of the last herbs I pull out of my garden in the fall as it is very cold tolerant.
I miss all my fresh herbs in the winter but parsley is certainly a great loss for me during the cold months. Dried parsley doesn't come close as a replacement so I skip it as an ingredient if I cannot use the fresh form.
Parsley plants are tolerant of most conditions and are easy to grow in the garden. They can get a little lanky and do best with frequent cuttings. That is certainly not a problem for me as I use parsley for most of my dishes during the summer.
Most of my parsley is chopped and sprinkled on finished dishes for a pop of color and flavor. It is great with chicken, pork, eggs, lamb, vegetables, soup, and, well, just about anything. It does not hold up well if added too soon during the cooking process but it certainly sings as a final note.
Recipe
Tabouleh is a great summer salad that features parsley. The lemony dressing is a perfect addition to all the fresh flavors.
Tabouleh
1/2 c. cracked wheat*
1 c. chopped tomatoes
1 c. chopped cucumbers
1 c. chopped green onions
1 c. chopped parsley
1/2 c. chopped mint*
1/3 c. fresh lemon juice
1/3 c. olive oil
Salt and pepper to taste
Rinse cracked wheat. I put mine in a sieve and let the water run through it for a couple of minutes. Put the wheat in a bowl and cover the wheat with boiling water. Set aside for 30 minutes. Drain excess water from the wheat. I use my sieve again for this process. Add the remaining ingredients and refrigerate for at least an hour before serving. It is good cold or at room temperature.
Note:
*I use the Ziyad brand as it is readily available for me. This recipe comes from their packaging. Cracked wheat is also called bulgur or bulghur.
*Parsley can be substituted for the mint but mint is certainly a great addition!
