I am a relatively new parsley fanatic. I used to hit up the herbs at the grocery store for cilantro (frequently) and basil (occaisionally). Last year when I had my first garden, I tried growing parsley but the birds seemed much more interested in pecking the seeds out of the pot before I could get it to take hold. But I wasn’t too upset because, well, I didn’t use it all that much.
But now. Now I buy parsley (and still cilantro!) almost every time I’m at the store or farmers market. I’ve learned just how amazing a combination parsley and garlic is. I’ve made amazing chimichurri sauces to marinate chicken and bison flank steak. I add it as a flavorful topping to pizza, pasta, risotto, or anything that looks like it needs a healthy sprinkling of green on top. I save the stems for a parsley pesto or freeze them to use next time I make chicken stock. Quinoa tabbouleh is one of my favorite quick go-to meals.
So I was a little too excited when I saw this article this morning at work!
Parsley is chock-full of antioxidents, vitamins, and minerals that will keep your whole body healthy. And it is great for freshening your breath (especially since it is also so often eaten with garlic!); many cultures chew parsley instead of an after-dinner mint. With all its benefits, there’s no reason not to add a pinch to your dinner tonight!What is your favorite herb, and what do you make with it?