Snowwark
08-08-2002, 06:52 AM
Parsley
GROWING: A biennial; grow in full sun to partial shade.
FLAVOUR PROFILE: Mild, slightly peppery; curly or Italian (flat leaf) parsley, most common types.
USES: In pasta dishes, sauces, scrambled eggs, soups, mashed or boiled potatoes, vegetable dishes (carrots, cabbage, tomatoes, beets); with poultry or fish. When making soup or stew, add the whole fond and remove before serving. Part of bouquet garni and fine herbs. Great deep-fried or in tempura batter. Use for garnish, especially sprinkled chopped over stew, pasta dishes, and casseroles.
HARVESTING: Cut stems as required- no more than 2 or 3 at a time from any one plant. Pick leaves before flowering in second year; later, they turn bitter.
NOTE: Dried parsley is a poor substitute for fresh. A quick way to chop parsley leaves is in a glass measuring cup using kitchen scissors. For large quantities, chop in a food processor.
http://www.herbselect.com/parsley020.jpg
GROWING: A biennial; grow in full sun to partial shade.
FLAVOUR PROFILE: Mild, slightly peppery; curly or Italian (flat leaf) parsley, most common types.
USES: In pasta dishes, sauces, scrambled eggs, soups, mashed or boiled potatoes, vegetable dishes (carrots, cabbage, tomatoes, beets); with poultry or fish. When making soup or stew, add the whole fond and remove before serving. Part of bouquet garni and fine herbs. Great deep-fried or in tempura batter. Use for garnish, especially sprinkled chopped over stew, pasta dishes, and casseroles.
HARVESTING: Cut stems as required- no more than 2 or 3 at a time from any one plant. Pick leaves before flowering in second year; later, they turn bitter.
NOTE: Dried parsley is a poor substitute for fresh. A quick way to chop parsley leaves is in a glass measuring cup using kitchen scissors. For large quantities, chop in a food processor.
http://www.herbselect.com/parsley020.jpg