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)
If you want to be impressed by parsley, take a look at its vitamin K content – a whopping 574% of the daily recommended value. What this does is promote bone strength, but it also has a role in the treatment and possible prevention of Alzheimer’s disease by limiting neuronal damage in the brain. The vitamin K dominance is enough to make the 62% daily value of vitamin C and the 47% DV in vitamin A look positively paltry, but the “C” content is 3 times more than in oranges, and the “A” augments the carotenes lutein and zeaxanthin, helping to prevent eye diseases like cataracts and macular degeneration.
The iron in parsley (twice as much as in spinach) is essential for the production of an important oxygen-carrying component in the red blood cells called heme. Copper is important because it’s required by the body for normal metabolic processes, but must be supplied through outside sources. The manganese in parsley contains super-antioxidant superoxide dismutase, and the folate helps form red blood cells and make up our genetic material.
Parsley is useful as a digestive aid with its high fiber content. This helps move foods through the digestive tract and controls blood-cholesterol levels, but has a diuretic effect as well. A tea made from parsley is a traditional remedy for colic, indigestion, and intestinal gas. As an herb sprinkled in food, it actually helps purify the blood and fight cancer. Eating parsley is now thought to be a way to detoxify the system of harmful compounds like mercury, sometimes found in dental fillings.
Quite a unique compilation of compounds and volatile oils is contained in parsley. Eugenol is used in dentistry as a local anesthetic and an antiseptic to help prevent gum diseases. It’s also been found to reduce blood sugar levels. Polyphenolic flavonoids and antioxidants include apiin, apigenin, crisoeriol, and alphathujen. Volatile oils include myristicin, limonene, apiol, and alpha-thujene. It also contains one of the highest antioxidant counts among plants, with an oxygen radical absorbance capacity (ORAC) of 74,349 per 100 grams of fresh, raw parsley.