Flat Leaf Parsley
While I’ve been growing flat leaf parsley for quite a few years now, I only recently embraced its amazingness in the kitchen. It’s in my go-to potato salad and carrot salad recipes but it’s the main attraction in a Mediterranean salad that I’ve started to make of late (see recipe below). It’s much more than just a salad ingredient though and can be added to soups, stews, sauces, meatballs, fishcakes, burgers, salsas and marinades. In our Honestly Farm Kitchens, the chefs use flat parsley in garlic mayonnaise, in soups and as a garnish on its own or in a parsley oil which is also used for garnish.
Health Benefits
The health benefits of parsley are very impressive. It is low in calories and nutrient-dense, being particularly rich in vitamins in K, A and C. It contains many powerful antioxidants which may help prevent cell damage and lower the risk of certain diseases, including some cancers. The vitamin K in parsley is an essential nutrient for bone health. Parsley is rich in folate, a B vitamin that protects your heart and may reduce the risk of heart disease. It contains plant compounds lutein, zeaxanthin, and beta carotene that protect eye health and may reduce the risk of certain age-related eye conditions like AMD. All of this goodness and packed with flavour to add to your cooking!
On the horticulture side of things, I can tell you that flat leaf parsley is easy to grow and with the help of a polytunnel, you can have a year-long supply of this lovely, flavoursome and healthy herb. I do a sowing in January, March, June and August and have a continuous supply throughout the year. Once the plants get going, it’s amazing how much they produce.
Pre-order your organic Flat Leaf Parsley from Drumanilra Farm Here!
Now back to the kitchen! I started making this tabouli salad recently and I love it for its flavour, simplicity and health benefits (as you’ll see there’s lots more tasty goodness in it than the flat leaf parsley).
Tabouli Salad
Ingredients:
- ½ cup fine bulgur wheat (If using coarse bulgur, you will need to soak it in hot water for 45 minutes or so)
- 4 firm Roma tomatoes, very finely chopped (I use any tomatoes, cherry or big)
- 1 cucumber, very finely chopped
- 2 bunches flat leaf parsley, part of the stems removed, washed and well-dried, very finely chopped (about 100g of parsley, the size of my bunches vary each time!)
- 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped (optional, I tend to leave out the mint as I think it overpowers the parsley but others disagree!)
- 4-5 spring onions, very finely chopped (red onions can be used instead)
- Salt
- 3-4 tablespoon lime juice (lemon juice, if you prefer)
- 3-4 tablespoon extra virgin olive oil
Method:
- Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and onions. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves. They act as wraps or “boats” for the tabouli. (I just eat it as a side to any dish or on a mixed salad plate!)
Enjoy!
The Drumanilra Market Garden Team
Pre-order your organic Flat Leaf Parsley from Drumanilra Farm Here!
Original recipe found at: https://www.themediterraneandish.com/tabouli-salad/
For more details on health benefits of parsley: https://www.healthline.com/nutrition/parsley-benefits#TOC_TITLE_HDR_5