Do you frequently buy a bunch of parsley when a recipe calls for just a few tablespoons for flavor or garnish? Don’t let the rest wilt in the fridge. With these simple tricks, you can use every last bit of this power herb. Parsley, which is native to the Mediterranean region, contains hearty amounts of vitamins A, C and K, iron and trace minerals. Why let that exceptional nutrition end up in the compost pile?
Toss leaves into green salad.
One of the easiest ways to use up a half bunch is simply wash the parsley, remove leaves from stems, and toss with romaine or other greens. Parsley-laced salads taste especially good (and are especially good for you) when tossed with fresh citrus dressing, such as lemon juice and olive oil. The vitamin C in citrus increases the body’s ability to absorb iron from the dark green leaves.
Create a small batch of pesto.
No need to remove stems unless they are wilted or brownish. Wash and shake parsley dry. Add to a food processor with a few cloves of garlic and a tablespoon of toasted almonds. Pulse to chop well. Add a tablespoon or more of olive oil; blend until incorporated. For thinner pesto, add more oil. Add salt, to taste.
Blend into eggs for “green eggs.”
A fun treat for kids or adults! The above pesto is great with eggs, but you can also just chop the washed bunch in a food processor or blender, add 5–6 eggs and blend until green. Scramble as you would normally.
Juice the stems.
If you own a juicer, save leftover leaves or stems for an extra nutrient boost. They are especially tasty with lemon-, celery- and cucumber-based juices.
This traditional Middle Eastern salad contains chopped parsley, mint and fresh tomatoes mixed with cooked whole-wheat bulgur or couscous. Substitute cooked quinoa for the other grains, if you wish. Dress with olive oil and lemon juice.