“If a parsley farmer is sued, can they garnish his wages?” George Carlin
I once had breakfast in a restaurant with a “gentleman” who plucked the parsley from his plate as the waitress set it in front of him and threw the parsley at the waitress. So tell us how you feel. Obviously, not everyone has kindly feelings toward parsley.
My own relationship with parsley, which runs deeper than some relationships I’ve had with men that I married, has tinges of a love/hate relationship but not in such blatant terms. It’s more like an occasional neediness.
And now we get to the sticking point. Most recipes, except the recipe for my amazing spaghetti sauce, call for one, maybe two tablespoons of minced FRESH parsley. However, most stores won’t sell you one or two tablespoons of minced FRESH parsley. They make you purchase the whole bunch. This allows you to place the remainder of the parsley somewhere in the bowels of the fridge and watch it die a painful death. OK. So I’m getting a little too dramatic.
And then, which is a phrase that pops up a lot in my life because I have a lot to learn, I came across a way to keep parsley fresh in the fridge for weeks! The procedure is so simple that even a grandma can do it. You simply snip the ends off the stems of the parsley and place the bunch into a jar with some water in the bottom.
Really. I don’t actually keep my parsley on the buffet next to the clock, but I was sick of taking pictures in the kitchen. Anyway, parsley, with one additional step in its care, will now stay fresh for weeks in the fridge. The additional step is to put a plastic bag over its head.
Unlike people, parsley does not take this personally. It simply sits in the door of the fridge next to the Greek yogurt, or whatever other food is there growing mold, and waits until it’s called upon to perform culinary duty.
So after all that I found out that you can also freeze fresh parsley in ice cube trays or roll it into parsley cigars in plastic bags or make it into a pesto-like paste and freeze it. So is frozen parsley the same as FRESH parsley? Maybe I can obsess about that today.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.