Parsley: an herb that stands up to winter
By Barbara Damrosch
I used to think that parsley was especially prone to winter predation by rabbits or deer. As its growth slowed in cold weather, something would always nibble it to the ground. Because it is very cold-hardy, the bright green foliage normally would persist in the garden long after most crops had succumbed to winter, and the plants sometimes have still been there in spring.
It seemed logical that creatures foraging for food in the cold season would find them. But when even the ones protected by a cold frame were chewed down to little nubbins, I knew I'd have to look elsewhere for a culprit. The trail led to my husband. Some people chew gum, others keep their hand in a bag of chips. He grazes on parsley. He loves its flavor and puts great trust in its nutritive powers.
It's widely known that the plant is good for you: high in calcium, potassium and folate, richer in iron than spinach, higher than oranges in vitamin C. Just how many grams of these vital substances you obtain from eating it is never quite clear to me, even when linked to a fixed unit such as one cup. What's a cupful of parsley? How full do you cram it, and how hard do you mash it down to measure it? That is irrelevant, according to my mate. For him it's a simple fact that chewing parsley stimulates the digestive juices, keeps you from getting colds and helps you deal with winter. He leaves a trail not of cookie crumbs but of parsley stems from which he has nibbled the leaves. We have learned to sow plenty, for a generous supply. This year, with winter's mild beginning, our crop was abundant.
Not long ago parsley emerged from the garnish ghetto and became a bona fide culinary herb. Cooks embraced the flat-leaf kind, as opposed to the more firm-textured curly type, but both still have their place. In our house, parsley has further progressed from herb to full-fledged vegetable. There aren't many green plants you can pick generous bunches of in January, but parsley holds its own with spinach, leeks and kale. Also, there aren't many culinary herbs whose flavor is mild enough to eat in large quantities. Recently I pureed a big bunch of it with some cream, then simmered the mixture to reduce and thicken it, melting in some Parmesan cheese and pouring the sauce over ravioli. It drew raves, as did a quiche in which parsley was the key player.
To read the entire article at washingtonpost.com, please go here
For more info on parsley cultivation, please go here
Some parsley recipes worth exploring:
PARSLEY GARLIC BUTTER
PARSLEY DUMPLINGS
PARSLEY AND SWEET ONION SANDWICHES
Photo credit: Corydora
