don’t be afraid to rinse your parsley well,
then spin it dry real well.
then you can make Tabouli!
click HERE for the tabouli recipe
what to do with all this
Rinse it well, spin it real dry –
then dehydrate it.
You can use a legit dehydrator, of course. Or you can use your oven. Set the temp as low as it’ll go (ours goes to 170 degrees). Turn it on, let it be in there for the pre-heat. Leave the oven on about 5 minutes max. Turn the oven off, leave the parsley in the latent heat. You want to dry the parsley, not bake it. Repeat this process 5 or 6 times over a two day period, or so. Keep checking, making sure you are drying the parsley slowly though thoroughly.
You want to dry the parsley, not bake it. Too dry and into cooking will strip the parsley of flavors….
If you are baking, put your not-yet dried parsley in there for the pre-heat, and after you’re done baking your dish – let that parsley dry in the “extra” heat of your oven before and after your main dish. Voila. (You’ll have to do this 5 or 6 times over a couple day period though.)
parsley makes me smile!
Parsley does pack a flavor
and nutrition punch
(click here for the source of this info)