One of the things she likes about parsley is that it’s good for you. “It’s one of the healthiest herbs with tons of vitamins, including three times the amount of vitamin C you’d get from an orange.”
McManus finds many ways to use parsley. She likes adding it to fresh salads and all kinds of summer produce. “It’s great for pesto and it’s perfect with meats. We like it in chimichurri sauce, which is great for all types of beef.”
Her chimichurri sauce is a combination of lots of fresh green herbs. In the bowl of a food processor, she combines a cup each of fresh parsley, oregano and thyme with some olive oil, garlic, lemon juice and a little salt. “It turns out sort of like a very liquid pesto, green and delicious. It’s interesting and different and we’ve been making it for years. It’s definitely a warm weather thing because you want everything to be fresh. It doesn’t work at all with dried herbs.”
Check out McManus' recipe for parsley-mint dog biscuits: www.ajc.com/lifestyles/food—cooking/season-mint/8r2ch9xn4sNccsGkrhQR9L/.
She may not use dried parsley in her chimichurri sauce, but she likes dried parsley in lots of other things, so much that she says she puts it into almost everything she makes. “It’s a kind of neutral flavor that brings out the taste of other things.”
Her suggestion for drying parsley is to cut the stems, gather them like a bouquet and put them upside down into a paper bag. Then put the bag into a warm closet and leave it overnight. Under the right conditions, the leaves will be dry the next day, and you can just crumble the leaves off, then store them in an airtight container in a dark, dry location.
“Dried parsley is perfect in salad dressings, in your own seasoning salt mixes. The sky’s the limit.”
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From local reports