Parsley and making parsley oil
We all know parsley as a herb that is used a lot for making dishes look prettier. And rightfully so as it is a very pretty herb.
But there is more to this green powerhouse than just being pretty. It has a lot more to offer then being the unwanted green addition to anyone’s plate.
In our garden, the parsley has received a prime spot in a planting box that is hanging from the fence. It is elevated above all the other herbs and looking out over our tiny garden. A spot it rightfully deserves as it is the most used herb worldwide.
Parsley was well known in the ancient Greek history. Mythology tells us that this particular herb is sprouted from the blood of a Greek hero. Or at least so the story goes.
If you take a closer look at parsley you might notice the resemblance to celery. They two are related and belong to the same plant family. There are roughly three kinds of parsley.
Flat leaf parsley: this parsley is best know for it’s typical and fresh parsley flavor.
Curly parsley; the misunderstood maker of flavors, that is usually just being used to play garnish.
Parsley root: Not technically a different kind of parsley but it is the root of the parsley. The flavor of the root is not the same as the herb. It’s a cross o something between a parsnip and a celeriac. In terms of looks it is often confused with the parsnip.
As with most herbs, parsley is also a plant with various medicinal and practical properties. It’s various oils are reported to have anti-inflammatory qualities and are said to even protect against cancer.
The little plant is also full of iron and potassium which makes it really good if you’re suffering from anemia plus it is a natural herb to use for lowering blood pressure. In order to benefit from all this you would have to have it on the menu every day of the week though.
And – maybe the best use of all – if you’ve been snacking heavily on the garlic, take a large mouthful of parsley to end the garlic fest. It is said to mask your garlic breath and makes sure you’re social life doesn’t have to suffer from your culinary (garlic) adventures.
If you’re like me and you couldn’t resist those large bunches of gorgeous green at the market you might end up with too much parsley. A good way to keep it for longer is to make this parsley oil.
Simple to make and it will keep for one or two weeks.
- 1 bunch parsley
- 2 cloves of garlic
- juice of half a lime
- 100 ml olive oil
- splash of tabasco
- black pepper
Put all ingredients together in a stick blender and turn until it resembles a paste. If it is too thick add some more oil. You can sift the contents if you want to get rid of the little bits of parsley floating around. Giving you a bright green oil. This is – however – not necessary.