Yesterday, I bought this beautiful bunch of parsley for the low low price of $1.79. The recipe I was making only called for a 1/4 of a cup of chopped parsley which can be gleaned from about 7 sprigs. Unfortunately, the grocery store only sells parsley in bundles of about 30 sprigs. And even though I am a neo-home economist and I will definitely find a way to use the parsley, I would venture to say that the majority of people would let the poor herb get brown and gooey and disgusting in the bottom of their crisper. Can I get an “Amen”?
I read a book last year called American Wasteland by Jonathan Bloom. He traces America’s food waste from the field where the produce is picked to the trip across the country where food spoils and get squished, to the grocery stores that throw away food before it even hits the shelves to our own refrigerators where we fail to consume all the food we purchase. How is it that we have the luxury of throwing away food when there are so many people starving in our own country?
Fortunately for my old-fashioned frame of mind, being clever with the way we repurpose an item, be it food or furniture, has circled back around and is now the trendy and praiseworthy thing to do. Who knew canning could be so cool? Maybe I’m just strange, but I can’t wait to preserve my leftover vegetables.
To the task at hand, what to do with the leftover parsley?
- Make Parsley Pesto, strange thought but people do it all the time
- Make Chimichurri, fun to say and fun to eat
- Use it as a medicinal herb to fix yo’ stinky breath
- Channel your Ancient Greek alter-ego, make a wreath out of the herb, and crown yourself champion of using up leftover parsley!
I also learned something else about the curly herb on the website Simply Recipes that’s sure to make Jordan wag his tail in delight. Parsley plants don’t attract bugs and slugs, perhaps because it’s considered a “bitter”? However, according to Wikipedia, it does sometimes attract butterflies and birds. What’s not to love?
I look forward to our life together Petroselinum crispum.