Herbs in pots - Parsley

Maree Clarkson

Joined February 2010

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Artist's Description

Herbs in pots – Parsley

(14)
Watercolour sketch in watercolour sketch pad.
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Having herbs in terracotta pots on your kitchen windowsill is an excellent way of always having fresh herbs handy for your cooking.

It’s easy to write parsley off. Parsley (Petroselinum crispum) is just the requisite garnish that decorates plates at fancy restaurants. Right? Wrong! Parsley is a popular culinary and medicinal herb recognized as one of the functional food for its unique antioxidants, and disease preventing properties.


Health benefits of Parsley :

  • Parsley is low on calories.. 100g of fresh leaves carry just 36 calories.
  • Parsley contains health benefiting essential volatile oils that include myristicin, limonene, eugenol, and alpha-thujene.
  • Parsley is rich in poly-phenolic flavonoid antioxidants, including apiin, apigenin, crisoeriol, and luteolin
  • This herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium.
  • It is also rich in many antioxidant vitamins, including vitamin-A, beta-carotene, vitamin-C, vitamin-E, zea-xanthin, lutein, and cryptoxanthin.

Recipe
Lemon-Marinated Brussels Sprouts With Parsley and Shallots

Serves 6
2 pounds Brussels sprouts

3/4 cup olive oil

2 lemons, zested and juiced

2 large shallots, peeled and sliced

1/2 cup parsley, chopped fine

4 large cloves garlic, minced

Salt 

Fresh-ground black pepper
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Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.

Fill a large bowl with cold water and set it aside or in the sink. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check.

Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.

Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
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Make the dressing:
Whisk the olive oil and lemon juice together vigorously until thick and pale yellow. 
Pour the dressing over and toss. Refrigerate for at least an hour
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- Recipe from Kitchn

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