On occasion, we get a bunch of herbs in our box. This week was Italian parsley. This is good for more than garnish, believe me!
But herbs wither and get ugly pretty quickly, don't they? They do, if not optimally stored. I've kept lots of different herbs pretty and usable for weekS. Yes, that's plural, as in two or more. How? Easy. It's a plant, it needs water. Wash them like salad, and spin dry. Cut off like the bottom 1/8 inch from the stems and stand them in a tall, slender glass of water. Put an Ziplock bag over the top of the glass, leaving the bag open around the bottom, and stand it in the fridge. See this for details.
|Photo via Serious Eats|
Check back in a few days, and as long as you keep water in the glass, the herbs will stay fresh. See? No throwing away withered ones!
What to do with your now long-lived parsley? Here's three options:
|Photo via Taste of Home|
Valerie suggests this chickpea salad. Like lots of these sorts of salads, it's better after a day or two in the fridge.
|Photo via Food.com|
Remember our discussion about pesto? Parsley walnut pesto is a great topping for grilled beef or pork.