Hello

Does anyone have any good suggested uses for tons of flat-leaf parsley? I
have a window-box full of the stuff and need to work out a way to make the
best possible use of it regularly - it grows literally in hours after I've
watered it and within days it can go from being cut right back to being
fully grown again! Its actually quite amazing to behold and I feel like I'm
wasting it - I just keep cutting it back without really using it. Can it be
preserved other than blending it into ice cubes and freezing it as I've
heard? How would I dry it? I live in a cold flat with no real sunlight or
warmth to mention : (

Many thanks!

<nospam@nospam.invalid> wrote in message 
news:SZwEk.134387$RJ3.93171@newsfe10.ams2...
> Hello
>
> Does anyone have any good suggested uses for tons of flat-leaf parsley? I
> have a window-box full of the stuff and need to work out a way to make the
> best possible use of it regularly - it grows literally in hours after I've
> watered it and within days it can go from being cut right back to being
> fully grown again! Its actually quite amazing to behold and I feel like 
> I'm
> wasting it - I just keep cutting it back without really using it. Can it 
> be
> preserved other than blending it into ice cubes and freezing it as I've
> heard? How would I dry it? I live in a cold flat with no real sunlight or
> warmth to mention : (
>
Don't bother drying it!  The ice-cube method is the best way of preserving 
it.
Graham

> Don't bother drying it!  The ice-cube method is the best way of preserving
> it.
> Graham

OK - thanks for your opinion!

Are there any recipes that you can think of that I can use parsley in
regularly - as in twice a week?! I'm a fisherman so I bring home white fish
quite regularly - actually - as I write, I've just answered my own question
I think! Parsley sauce - although I may need to add cheese to give it a bit
more taste! I've never made parsley sauce before because it somehow gives
the impression of being boring....so in that case - any ideas how to make a
"funky" parsley sauce?

<nospam@nospam.invalid> wrote in message 
news:9cxEk.134534$RJ3.21874@newsfe10.ams2...
>> Don't bother drying it!  The ice-cube method is the best way of 
>> preserving
>> it.
>> Graham
>
> OK - thanks for your opinion!
>
> Are there any recipes that you can think of that I can use parsley in
> regularly - as in twice a week?! I'm a fisherman so I bring home white 
> fish
> quite regularly - actually - as I write, I've just answered my own 
> question
> I think! Parsley sauce - although I may need to add cheese to give it a 
> bit
> more taste! I've never made parsley sauce before because it somehow gives
> the impression of being boring....so in that case - any ideas how to make 
> a
> "funky" parsley sauce?
>
No.  I use it in a bouquet garni for stews in the winter.  Otherwise I don't 
use it.
Graham

nospam@nospam.invalid said 

> Can it be
> preserved other than blending it into ice cubes

you can freeze parsley butter if its would be useful.
-- 
Mike .......
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Remove clothing to email

In message <SZwEk.134387$RJ3.93171@newsfe10.ams2>, nospam@nospam.invalid 
writes
>Hello
>
>Does anyone have any good suggested uses for tons of flat-leaf parsley? I
>have a window-box full of the stuff and need to work out a way to make the
>best possible use of it regularly - it grows literally in hours after I've
>watered it and within days it can go from being cut right back to being
>fully grown again! Its actually quite amazing to behold and I feel like I'm
>wasting it - I just keep cutting it back without really using it. Can it be
>preserved other than blending it into ice cubes and freezing it as I've
>heard? How would I dry it? I live in a cold flat with no real sunlight or
>warmth to mention : (
>
Hello

I use parsley in all sorts of things as we have a lot of it in the 
garden.  To dry it, all you need to do is tie up a bunch with a bit of 
string and hang from the ceiling in a warm, dry place but I don't 
bother.  Freezing is a far better option so that you have a stock in 
winter.

You can chop it up, add some lemon juice and  mix it with plain good 
quality bought mayonnaise (or home-made) for a quick, delicious sauce to 
serve with your fish.

You can use it in sauces - unless you hate the taste of parsley it is by 
no means boring and other herbs can easily be mixed with it.  You can 
add it to soups and stews for an instant fillip in flavour.  Why not 
experiment a little?  If you don't like the results, then you don't do 
that again.  If you like them, then you have a great dish.

HTH
-- 
June Hughes

June Hughes said 

> Hello

hello! You must be new  here, welcome to the group/clique :-)
-- 
Mike .......
Google-groups and excessive xposts killfiled (known posters whitelisted)
Remove clothing to email

In message <1sj8buf7ovhz$.offcyxoce1fk$.dlg@40tude.net>, Mike........... 
 writes
>June Hughes said
>
>> Hello
>
>hello! You must be new  here, welcome to the group/clique :-)
<G>
-- 
June Hughes

June Hughes wrote:
> In message <1sj8buf7ovhz$.offcyxoce1fk$.dlg@40tude.net>,
> Mike...........  writes
>> June Hughes said
>>
>>> Hello
>>
>> hello! You must be new  here, welcome to the group/clique :-)
> <G>

Ahaaaaaaaa you are back on:)

In message <gbvlnv$tj2$1@registered.motzarella.org>, Opheila 
 writes
>June Hughes wrote:
>> In message <1sj8buf7ovhz$.offcyxoce1fk$.dlg@40tude.net>,
>> Mike...........  writes
>>> June Hughes said
>>>
>>>> Hello
>>>
>>> hello! You must be new  here, welcome to the group/clique :-)
>> <G>
>
>Ahaaaaaaaa you are back on:)
>
>
Yup.
-- 
June Hughes

On 30 Sep, 22:54, <nos...@nospam.invalid> wrote:
> > Don't bother drying it!  The ice-cube method is the best way of preserving
> > it.
> > Graham
>
> OK - thanks for your opinion!
>
> Are there any recipes that you can think of that I can use parsley in
> regularly - as in twice a week?! I'm a fisherman so I bring home white fish
> quite regularly - actually - as I write, I've just answered my own question
> I think! Parsley sauce - although I may need to add cheese to give it a bit
> more taste! I've never made parsley sauce before because it somehow gives
> the impression of being boring....so in that case - any ideas how to make a
> "funky" parsley sauce?

Get some Italian recipes. Marcella Hazan. Lots of pasta sauces (and
other things) need parsley. We use a biggish bunch every week.

cheers
Jacob

On Tue, 30 Sep 2008 22:39:20 +0100, nospam@nospam.invalid wrote in post :
<news:SZwEk.134387$RJ3.93171@newsfe10.ams2> :

> Hello
> 
> Does anyone have any good suggested uses for tons of flat-leaf parsley? I
> have a window-box full of the stuff and need to work out a way to make the
> best possible use of it regularly - it grows literally in hours after I've
> watered it and within days it can go from being cut right back to being
> fully grown again! Its actually quite amazing to behold and I feel like I'm
> wasting it - I just keep cutting it back without really using it. Can it be
> preserved other than blending it into ice cubes and freezing it as I've
> heard? How would I dry it? I live in a cold flat with no real sunlight or
> warmth to mention : (
> 
> Many thanks!

Finely chop and add to boiled potatoes after draining.
Sausage-rolls. Add loads to the sausage meat.
Parsley sauce for fish you've already suggested... add a little lemon juice
or nutmeg to the sauce.
 
-- 
Tim C.

In article <9cxEk.134534$RJ3.21874@newsfe10.ams2>,
   <nospam@nospam.invalid> wrote:
> > Don't bother drying it!  The ice-cube method is the best way of preserving
> > it.
> > Graham

> OK - thanks for your opinion!

> Are there any recipes that you can think of that I can use parsley in
> regularly - as in twice a week?! I'm a fisherman so I bring home white fish
> quite regularly - actually - as I write, I've just answered my own question
> I think! Parsley sauce - although I may need to add cheese to give it a bit
> more taste! I've never made parsley sauce before because it somehow gives
> the impression of being boring....so in that case - any ideas how to make a
> "funky" parsley sauce?

I just freeze bunches of it in polythene bags. Then when I want to use a
bunch I break it up still in the bag immediately I get it out of the
freezer - it is brittle then,just smash it up with your hands or a rolling
pib - and then get it out of the bag straight away. It comes out
effectively chopped.

Parsley has plenty of flavour itself; I do add a bit of salt & pepper and I
always use butter in my p.sauce.

Cheers
Jane

PS As it is brittle when frozen you need to make sure the bags don't get
weighed down by other parcels in the freezer.

-- 

Jane Gillett   :   j.gillett@higherstert.co.uk   :   Totnes, Devon.

> nospam@nospam.invalid said 

> > Can it be
> > preserved other than blending it into ice cubes

   Hold the bunch, thoroughly rinse and shake it, pat it dry. Then chop
off the stalks (freeze them separately, for stock making)  and lay the
whole leaves on open trays and freeze them.  When they are hard, shove
them in a plastic bag, suck the air out and seal.

    Now when you want some parsley,  pull out a few leaves;  while
frozen they they will easily crumble in your fingers (saves chopping)
and quickly defrost.

   Janet

What a smashing newsgroup! Great advice and tips - will be following them.

I also found a recipe for parsley soup that sounds interesting here:
http://www.parsleysoup.co.uk/getrecipe.php?section=soup&recipe=parsley_soup

In message <vnQEk.22873$Ax7.798@newsfe14.ams2>, nospam@nospam.invalid 
writes
>What a smashing newsgroup! Great advice and tips - will be following them.
>
Yes we are.  Thanks for saying so and keep on posting.
>I also found a recipe for parsley soup that sounds interesting here:
>http://www.parsleysoup.co.uk/getrecipe.php?section=soup&recipe=parsley_soup
>
>
I had a look at it.  Ta.  Looks lovely.  I think it would be even better 
with a potato in it but that is just my opinion.
-- 
June Hughes

<nospam@nospam.invalid> wrote in news:vnQEk.22873$Ax7.798@newsfe14.ams2:

> What a smashing newsgroup! Great advice and tips - will be following
> them. 

Hear hear - I have about 10 mentors on here !!

Speaking of which - my sister kindly sent me down an enormous tennis ball-
sized bulb of elephant garlic from Nantwich Food Fair this week. Any 
favourite recipes?

Caught up with "What To Eat Now" this evening on the BBC i-Player as I've 
been away with work, what a bloody good programme it is, the bloke is 
bonkers but vive la difference to your average food presenter !

Cheers
Richard

nospam@nospam.invalid wrote:
> 
> What a smashing newsgroup! Great advice and tips - will be following them.

Could do worse than that ;)

> 
> I also found a recipe for parsley soup that sounds interesting here:
> http://www.parsleysoup.co.uk/getrecipe.php?section=soup&recipe=parsley_soup

There's gremolata:

grated rind of one lemon
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped 

Adjust to taste.

Good on all sorts of foods, including fish.

We wash our parsley, trim some of the stems, roll the bunch into a
cylinder (stems at either end), wrap in clingfilm and then in alu foil
and freeze. Slice/shave off what's needed and put the cylinder back in
the freezer. Not useful for garnish but good for adding to sauces,
mayonnaise etc.

Following up to Richard Dixon 

> Caught up with "What To Eat Now" this evening on the BBC i-Player as I've 
> been away with work, what a bloody good programme it is, the bloke is 
> bonkers but vive la difference to your average food presenter !

i liked the hippy bloke who thinks his cows horns are communicating with
the forces of nature, man. Watchable food TV for a change.
-- 
Mike .......
Google-groups and excessive xposts killfiled (known posters whitelisted)
Remove clothing to email

In article , Richard 
Dixon  writes

>Speaking of which - my sister kindly sent me down an enormous tennis ball-
>sized bulb of elephant garlic from Nantwich Food Fair this week. Any
>favourite recipes?

I've had baked garlic in a pub restaurant somewhere in the Midlands near 
Stratford/Warwick. Lovely spread on home made bread.

And I found this recipe, which should do the job.
<http://www.bbc.co.uk/food/recipes/database/bakedgarlic_1395.shtml>
Here's another one:
<http://www.cottagesmallholder.com/?p=108>
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com