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All this parsley talk
gave me a craving for steak with chimichurri sauce.
That's what was for dinner today. So bright and tasty, don't know why I don't have that more often. I found a volunteer jalapeno plant hiding under my tomatoes with two peppers, so I added those. This year my parsley grew into shrubberies, I've never seen anything like it. They even grew yarrow type flowers. So I looked around and it looks like you can freeze chimichurri, so I am thinking of making a bunch and freezing it in portions. nancy |
All this parsley talk
On Wed, 24 Sep 2014 17:29:16 -0400, Nancy Young
> wrote: >gave me a craving for steak with chimichurri sauce. >That's what was for dinner today. So bright and tasty, >don't know why I don't have that more often. I found >a volunteer jalapeno plant hiding under my tomatoes with >two peppers, so I added those. > >This year my parsley grew into shrubberies, I've never >seen anything like it. They even grew yarrow type flowers. When parsley gets to that stage, I like to let them go to seed... then you end up with parsley sprouting and growing in all sorts of places, like crack in the footpath, etc. >So I looked around and it looks like you can freeze >chimichurri, so I am thinking of making a bunch and >freezing it in portions. I had to look up chimichurri, most interesting indeed. I have to go into town today and I haven't had a steak in a long time - I think I'll buy a Scotch fillet and try it with this chimichurri sauce... if I can find some coriander, that is: Chimichurri Ingredients 1 cup firmly packed fresh continental parsley leaves, chopped 1 cup firmly packed fresh coriander sprigs, chopped 1 garlic clove, crushed 125ml (1/2 cup) extra virgin olive oil 1 1/2 tablespoons red wine vinegar Pinch of dried red chilli flakes http://www.taste.com.au/recipes/25979/chimichurri I was given some fresh red chillis yesterday, I should use those rather than dried flakes... |
All this parsley talk
On 9/24/2014 4:29 PM, Nancy Young wrote:
> gave me a craving for steak with chimichurri sauce. > That's what was for dinner today. So bright and tasty, > don't know why I don't have that more often. I found > a volunteer jalapeno plant hiding under my tomatoes with > two peppers, so I added those. > > This year my parsley grew into shrubberies, I've never > seen anything like it. They even grew yarrow type flowers. > So I looked around and it looks like you can freeze > chimichurri, so I am thinking of making a bunch and > freezing it in portions. > > nancy Nancy, please let me know how that turns out, I love chimichurri, but I never knew you could freeze it. That is awesome, if it works, I will have chimichurri much more often. Becca |
All this parsley talk
On 2014-09-24 5:29 PM, Nancy Young wrote:
> gave me a craving for steak with chimichurri sauce. > That's what was for dinner today. So bright and tasty, > don't know why I don't have that more often. I found > a volunteer jalapeno plant hiding under my tomatoes with > two peppers, so I added those. Sounds good. Maybe we need to ask why someone would make a sauce using so much parsley when some of the experts here claim that it has no flavour or that it tastes like grass. We might also wonder about the Gremolata that is often served with lamb, also using parsley as the main ingredient. > This year my parsley grew into shrubberies, I've never > seen anything like it. They even grew yarrow type flowers. > So I looked around and it looks like you can freeze > chimichurri, so I am thinking of making a bunch and > freezing it in portions. > Lucky you. My parsley did badly. I planted some potted plants in the spring and also sowed some old seeds that never grew. Last month I picked up a couple more plants and they are barely surviving. I probably use more parsley from my garden than any other herb. |
All this parsley talk
On 2014-09-24 6:11 PM, Jeßus wrote:
>> This year my parsley grew into shrubberies, I've never >> seen anything like it. They even grew yarrow type flowers. > > When parsley gets to that stage, I like to let them go to seed... then > you end up with parsley sprouting and growing in all sorts of places, > like crack in the footpath, etc. > I have had parsley in my herb garden for years. I plant it every year. I have never had it grow wild. I have patches of chives popping up in my lawn and my gardens and cilantro and dill magically appears in many places. I only wish that parsley would follow suit. |
All this parsley talk
On Wed, 24 Sep 2014 17:29:16 -0400, Nancy Young
> wrote: > it looks like you can freeze > chimichurri, so I am thinking of making a bunch and > freezing it in portions. Good idea! -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
All this parsley talk
On 9/24/2014 6:11 PM, Jeßus wrote:
> On Wed, 24 Sep 2014 17:29:16 -0400, Nancy Young > > wrote: >> This year my parsley grew into shrubberies, I've never >> seen anything like it. They even grew yarrow type flowers. > > When parsley gets to that stage, I like to let them go to seed... then > you end up with parsley sprouting and growing in all sorts of places, > like crack in the footpath, etc. Uh oh. Heh. I didn't notice the flowers until probably too late to do anything about it. >> So I looked around and it looks like you can freeze >> chimichurri, so I am thinking of making a bunch and >> freezing it in portions. > > I had to look up chimichurri, most interesting indeed. > > I have to go into town today and I haven't had a steak in a long time > - I think I'll buy a Scotch fillet and try it with this chimichurri > sauce... if I can find some coriander, that is: > > Chimichurri > Ingredients > 1 cup firmly packed fresh continental parsley leaves, chopped > 1 cup firmly packed fresh coriander sprigs, chopped > 1 garlic clove, crushed > 125ml (1/2 cup) extra virgin olive oil > 1 1/2 tablespoons red wine vinegar > Pinch of dried red chilli flakes > http://www.taste.com.au/recipes/25979/chimichurri > > I was given some fresh red chillis yesterday, I should use those > rather than dried flakes... It's a lot different from the recipe I usually use. Argentine Chimichurri from Chow.com (small changes made) 2 cups packed fresh Italian parsley leaves 4 medium garlic cloves, peeled and smashed 2 teaspoons dried oregano) 1/8 cup red wine vinegar 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt Freshly ground black pepper 1 cup extra-virgin olive oil INSTRUCTIONS Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week. |
All this parsley talk
On 9/24/2014 6:15 PM, Becca EmaNymton wrote:
> On 9/24/2014 4:29 PM, Nancy Young wrote: >> So I looked around and it looks like you can freeze >> chimichurri, so I am thinking of making a bunch and >> freezing it in portions. > Nancy, please let me know how that turns out, I love chimichurri, but I > never knew you could freeze it. That is awesome, if it works, I will > have chimichurri much more often. I will give it a shot and let you know. nancy |
All this parsley talk
On Wed, 24 Sep 2014 18:45:35 -0400, Dave Smith
> wrote: >On 2014-09-24 6:11 PM, Jeßus wrote: > >>> This year my parsley grew into shrubberies, I've never >>> seen anything like it. They even grew yarrow type flowers. >> >> When parsley gets to that stage, I like to let them go to seed... then >> you end up with parsley sprouting and growing in all sorts of places, >> like crack in the footpath, etc. >> > >I have had parsley in my herb garden for years. I plant it every year. I >have never had it grow wild. I have patches of chives popping up in my >lawn and my gardens and cilantro and dill magically appears in many >places. I only wish that parsley would follow suit. Must be a lot colder where you are compared to me, at a guess. I have plenty of chives, but in rectangular trays, so it hasn't had the opportunity to spread but it's done quite well on it's own in the trays. I have tons of horseradish, Jerusalem artichokes and borage going wild though - you need to take care where you plant those three things. |
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On Wed, 24 Sep 2014 19:02:34 -0400, Nancy Young
> wrote: >On 9/24/2014 6:11 PM, Jeßus wrote: >> On Wed, 24 Sep 2014 17:29:16 -0400, Nancy Young >> > wrote: > >>> This year my parsley grew into shrubberies, I've never >>> seen anything like it. They even grew yarrow type flowers. >> >> When parsley gets to that stage, I like to let them go to seed... then >> you end up with parsley sprouting and growing in all sorts of places, >> like crack in the footpath, etc. > >Uh oh. Heh. I didn't notice the flowers until probably >too late to do anything about it. Oh well... >>> So I looked around and it looks like you can freeze >>> chimichurri, so I am thinking of making a bunch and >>> freezing it in portions. >> >> I had to look up chimichurri, most interesting indeed. >> >> I have to go into town today and I haven't had a steak in a long time >> - I think I'll buy a Scotch fillet and try it with this chimichurri >> sauce... if I can find some coriander, that is: >> >> Chimichurri >> Ingredients >> 1 cup firmly packed fresh continental parsley leaves, chopped >> 1 cup firmly packed fresh coriander sprigs, chopped >> 1 garlic clove, crushed >> 125ml (1/2 cup) extra virgin olive oil >> 1 1/2 tablespoons red wine vinegar >> Pinch of dried red chilli flakes >> http://www.taste.com.au/recipes/25979/chimichurri >> >> I was given some fresh red chillis yesterday, I should use those >> rather than dried flakes... > >It's a lot different from the recipe I usually use. > >Argentine Chimichurri from Chow.com (small changes made) > >2 cups packed fresh Italian parsley leaves >4 medium garlic cloves, peeled and smashed >2 teaspoons dried oregano) >1/8 cup red wine vinegar >1/2 teaspoon red pepper flakes >1/2 teaspoon kosher salt >Freshly ground black pepper >1 cup extra-virgin olive oil > > >INSTRUCTIONS > > Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and >pepper (to taste) in the bowl of a food processor fitted with a blade >attachment. Process until finely chopped, stopping and scraping down the >sides of the bowl with a rubber spatula as needed, about 1 minute total. > > With the motor running, add oil in a steady stream. Scrape down the >sides of the bowl and pulse a few times to combine. Transfer sauce to an >airtight container and refrigerate at least 2 hours or up to 1 day to >allow the flavors to meld. Before serving, stir and season as needed. >The chimichurri will keep in the refrigerator for up to 1 week. Thanks, I'll use your version, methinks. I have plenty of oregano growing and no coriander... |
All this parsley talk
On Wednesday, September 24, 2014 5:03:10 PM UTC-6, Nancy Young wrote:
> On 9/24/2014 6:15 PM, Becca EmaNymton wrote: > > > On 9/24/2014 4:29 PM, Nancy Young wrote: > > > > >> So I looked around and it looks like you can freeze > > >> chimichurri, so I am thinking of making a bunch and > > >> freezing it in portions. > > > > > Nancy, please let me know how that turns out, I love chimichurri, but I > > > never knew you could freeze it. That is awesome, if it works, I will > > > have chimichurri much more often. > > > > I will give it a shot and let you know. > > > > nancy Have you ever tried "turnip rooted parsley"? I am not much for parsley but I really like the turnip-rooted. It is great in soups and stews. Here is an URL for more info: http://www.livestrong.com/article/43...root-good-for/ =============== |
All this parsley talk
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All this parsley talk
On 9/24/2014 6:19 PM, Dave Smith wrote:
> On 2014-09-24 5:29 PM, Nancy Young wrote: >> gave me a craving for steak with chimichurri sauce. >> That's what was for dinner today. So bright and tasty, >> don't know why I don't have that more often. I found >> a volunteer jalapeno plant hiding under my tomatoes with >> two peppers, so I added those. > > Sounds good. Maybe we need to ask why someone would make a sauce using > so much parsley when some of the experts here claim that it has no > flavour or that it tastes like grass. We might also wonder about the > Gremolata that is often served with lamb, also using parsley as the main > ingredient. Yeah, I saw comments about the grass flavor. I get that from some lettuces. Never felt that way about parsley, though. >> This year my parsley grew into shrubberies, I've never >> seen anything like it. They even grew yarrow type flowers. >> So I looked around and it looks like you can freeze >> chimichurri, so I am thinking of making a bunch and >> freezing it in portions. >> > Lucky you. My parsley did badly. I planted some potted plants in the > spring and also sowed some old seeds that never grew. Last month I > picked up a couple more plants and they are barely surviving. Some years it's just like that. I struggled a bit with basil this year, and some years I have to fight to grow enough parsley. > I > probably use more parsley from my garden than any other herb. It might be a toss up between parsley and basil for me. Those are also the only annual herbs I grow. nancy |
All this parsley talk
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All this parsley talk
On 9/24/2014 7:44 PM, Roy wrote:
> On Wednesday, September 24, 2014 5:03:10 PM UTC-6, Nancy Young wrote: >>>> So I looked around and it looks like you can freeze >> >>>> chimichurri, so I am thinking of making a bunch and >> >>>> freezing it in portions. > Have you ever tried "turnip rooted parsley"? I am not much for parsley but I really like the turnip-rooted. > > It is great in soups and stews. > > Here is an URL for more info: > > http://www.livestrong.com/article/43...root-good-for/ How interesting, I've never heard of parsley root. Never saw it for sale. I'm setting a reminder to look for it next spring. nancy |
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On 9/24/2014 4:29 PM, Nancy Young wrote:
> gave me a craving for steak with chimichurri sauce. > That's what was for dinner today. So bright and tasty, > don't know why I don't have that more often. I found > a volunteer jalapeno plant hiding under my tomatoes with > two peppers, so I added those. > > This year my parsley grew into shrubberies, I've never > seen anything like it. They even grew yarrow type flowers. > So I looked around and it looks like you can freeze > chimichurri, so I am thinking of making a bunch and > freezing it in portions. > > nancy You can. I have done it many times. I love chimichurri, too. -- From somewhere very deep in the heart of Texas |
All this parsley talk
On 9/24/2014 6:02 PM, Nancy Young wrote:
> On 9/24/2014 6:11 PM, Jeßus wrote: >> On Wed, 24 Sep 2014 17:29:16 -0400, Nancy Young >> > wrote: > >>> This year my parsley grew into shrubberies, I've never >>> seen anything like it. They even grew yarrow type flowers. >> >> When parsley gets to that stage, I like to let them go to seed... then >> you end up with parsley sprouting and growing in all sorts of places, >> like crack in the footpath, etc. > > Uh oh. Heh. I didn't notice the flowers until probably > too late to do anything about it. > >>> So I looked around and it looks like you can freeze >>> chimichurri, so I am thinking of making a bunch and >>> freezing it in portions. >> >> I had to look up chimichurri, most interesting indeed. >> >> I have to go into town today and I haven't had a steak in a long time >> - I think I'll buy a Scotch fillet and try it with this chimichurri >> sauce... if I can find some coriander, that is: >> >> Chimichurri >> Ingredients >> 1 cup firmly packed fresh continental parsley leaves, chopped >> 1 cup firmly packed fresh coriander sprigs, chopped >> 1 garlic clove, crushed >> 125ml (1/2 cup) extra virgin olive oil >> 1 1/2 tablespoons red wine vinegar >> Pinch of dried red chilli flakes >> http://www.taste.com.au/recipes/25979/chimichurri >> >> I was given some fresh red chillis yesterday, I should use those >> rather than dried flakes... > > It's a lot different from the recipe I usually use. > > Argentine Chimichurri from Chow.com (small changes made) > > 2 cups packed fresh Italian parsley leaves > 4 medium garlic cloves, peeled and smashed > 2 teaspoons dried oregano) > 1/8 cup red wine vinegar > 1/2 teaspoon red pepper flakes > 1/2 teaspoon kosher salt > Freshly ground black pepper > 1 cup extra-virgin olive oil > > > INSTRUCTIONS > > Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and > pepper (to taste) in the bowl of a food processor fitted with a blade > attachment. Process until finely chopped, stopping and scraping down the > sides of the bowl with a rubber spatula as needed, about 1 minute total. > > With the motor running, add oil in a steady stream. Scrape down the > sides of the bowl and pulse a few times to combine. Transfer sauce to an > airtight container and refrigerate at least 2 hours or up to 1 day to > allow the flavors to meld. Before serving, stir and season as needed. > The chimichurri will keep in the refrigerator for up to 1 week. > > This is pretty close to the one I make. It froze just fine in small containers. -- From somewhere very deep in the heart of Texas |
All this parsley talk
On 9/24/2014 8:57 PM, Janet Wilder wrote:
> On 9/24/2014 6:02 PM, Nancy Young wrote: >> Argentine Chimichurri from Chow.com (small changes made) >> >> 2 cups packed fresh Italian parsley leaves >> 4 medium garlic cloves, peeled and smashed >> 2 teaspoons dried oregano) >> 1/8 cup red wine vinegar >> 1/2 teaspoon red pepper flakes >> 1/2 teaspoon kosher salt >> Freshly ground black pepper >> 1 cup extra-virgin olive oil >> >> >> INSTRUCTIONS >> >> Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and >> pepper (to taste) in the bowl of a food processor fitted with a blade >> attachment. Process until finely chopped, stopping and scraping down the >> sides of the bowl with a rubber spatula as needed, about 1 minute total. >> >> With the motor running, add oil in a steady stream. Scrape down the >> sides of the bowl and pulse a few times to combine. Transfer sauce to an >> airtight container and refrigerate at least 2 hours or up to 1 day to >> allow the flavors to meld. Before serving, stir and season as needed. >> The chimichurri will keep in the refrigerator for up to 1 week. >> >> > > This is pretty close to the one I make. It froze just fine in small > containers. Thanks very much, I appreciate the feedback. I would like to save some of the parsley I have before it gets cold. I have at least three large plants. I plant that many because I can't count on them to do well. This was the year of the parsley. nancy |
All this parsley talk
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All this parsley talk
On Wed, 24 Sep 2014 20:26:37 -0600, graham > wrote:
>On 24/09/2014 5:50 PM, Boron Elgar wrote: >> On Wed, 24 Sep 2014 20:01:24 -0300, wrote: >> >>> On Wed, 24 Sep 2014 18:45:35 -0400, Dave Smith >>> > wrote: >>> >>>> On 2014-09-24 6:11 PM, Jeßus wrote: >>>> >>>>>> This year my parsley grew into shrubberies, I've never >>>>>> seen anything like it. They even grew yarrow type flowers. >>>>> >>>>> When parsley gets to that stage, I like to let them go to seed... then >>>>> you end up with parsley sprouting and growing in all sorts of places, >>>>> like crack in the footpath, etc. >>>>> >>>> >>>> I have had parsley in my herb garden for years. I plant it every year. I >>>> have never had it grow wild. I have patches of chives popping up in my >>>> lawn and my gardens and cilantro and dill magically appears in many >>>> places. I only wish that parsley would follow suit. >>>> >>> It won't in our climate, just that bit too delicate to take the >>> winters. >> >> Parsley is a biennial. >> >Not only that but, IME, all the umbellifera are slow to germinate. >Graham Parsley seed is very slow to germinate. Over wintering in the outdoors doesn't seem to harm it a bit. It will sprout in the spring. Janet US |
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On Wed, 24 Sep 2014 20:19:38 -0400, Nancy Young
> wrote: snip I struggled a bit with basil >this year, and some years I have to fight to grow enough parsley. > >> I >> probably use more parsley from my garden than any other herb. > >It might be a toss up between parsley and basil for me. Those are >also the only annual herbs I grow. > >nancy Wait until the soil is really warm. Basil seed will not sprout until the soil is warm and then it grows gangbusters. The same is true of the plant. It likes warm toes. I don't buy basil plants anymore. I wait until the soil is warm and then just scatter seed. In a short time it seems all seeds come up. It grows like crazy. Keep it watered. Basil is shallow rooted and really suffers if it gets dry. Janet US |
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On 9/24/2014 10:39 PM, Janet Bostwick wrote:
> On Wed, 24 Sep 2014 20:19:38 -0400, Nancy Young > > wrote: >> It might be a toss up between parsley and basil for me. Those are >> also the only annual herbs I grow. > Wait until the soil is really warm. Basil seed will not sprout until > the soil is warm and then it grows gangbusters. The same is true of > the plant. It likes warm toes. > I don't buy basil plants anymore. I wait until the soil is warm and > then just scatter seed. In a short time it seems all seeds come up. > It grows like crazy. Keep it watered. Basil is shallow rooted and > really suffers if it gets dry. Huh, I've never thought of growing basil from seed. I start a number of flowers and vegetables inside, but generally stuff I can't rely on finding at every nursery. Basil is so easy to come by I never bothered. If it grows fast after being started outdoors, I think I'll give that a try. Basil plants were strangely hard to come by in the nurseries last spring. Thanks for the heads up. nancy |
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On Wed, 24 Sep 2014 20:39:12 -0600, Janet Bostwick
> wrote: > Wait until the soil is really warm. Basil seed will not sprout until > the soil is warm and then it grows gangbusters. The same is true of > the plant. It likes warm toes. That is SO true! Basil hates where I live because it's not warm enough here. I can buy basil in a 4" pot and it won't flourish if I plant it in the ground. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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On Wed, 24 Sep 2014 21:04:17 -0700, sf > wrote:
>On Wed, 24 Sep 2014 20:39:12 -0600, Janet Bostwick > wrote: > >> Wait until the soil is really warm. Basil seed will not sprout until >> the soil is warm and then it grows gangbusters. The same is true of >> the plant. It likes warm toes. > >That is SO true! Basil hates where I live because it's not warm >enough here. I can buy basil in a 4" pot and it won't flourish if I >plant it in the ground. I do have some in the ground, but I saw an Ina Garten show where she had a huge pot just stuffed with basil and I've been growing in a pot ever since. You know those large pots for $19 that Costco sells every spring? That's my major basil pot. I scratch the surface of the soil and simply sprinkle seeds. The most onerous part is having to thin the plants later. I still must have 50 plants in the one pot. I get three cuttings from it and it is still going right now. It's lovely to walk by and trail your hand over and stir up the basil aroma. Try it. Janet US |
All this parsley talk
On 2014-09-25 12:04 AM, sf wrote:
>> Wait until the soil is really warm. Basil seed will not sprout until >> the soil is warm and then it grows gangbusters. The same is true of >> the plant. It likes warm toes. > > That is SO true! Basil hates where I live because it's not warm > enough here. I can buy basil in a 4" pot and it won't flourish if I > plant it in the ground. My experience with basil is that is needs lots of direct sunlight. |
All this parsley talk
I sure wish I could grow parsley, but I can kill Swedish Ivy. Instead, I just buy those bunches at the store, use a bit of it for fresh, then dry the rest in my Ron Popeil.
Did someone say they never heard of putting dried parsley in meatballs? I have for years. |
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On 9/25/2014 8:56 AM, Dave Smith wrote:
> On 2014-09-25 12:04 AM, sf wrote: > >>> Wait until the soil is really warm. Basil seed will not sprout until >>> the soil is warm and then it grows gangbusters. The same is true of >>> the plant. It likes warm toes. >> >> That is SO true! Basil hates where I live because it's not warm >> enough here. I can buy basil in a 4" pot and it won't flourish if I >> plant it in the ground. > > My experience with basil is that is needs lots of direct sunlight. Strangely enough, I've had greater luck growing basil in front of my house where it gets less sun than in the back. It seems to appreciate the fewer hours of sunlight. nancy |
All this parsley talk
On Thu, 25 Sep 2014 08:11:37 -0300, wrote:
>On Wed, 24 Sep 2014 20:31:16 -0600, Janet Bostwick > wrote: > >>On Wed, 24 Sep 2014 20:01:24 -0300, wrote: >> >>>On Wed, 24 Sep 2014 18:45:35 -0400, Dave Smith > wrote: >>> >>>>On 2014-09-24 6:11 PM, Jeßus wrote: >>>> >>>>>> This year my parsley grew into shrubberies, I've never >>>>>> seen anything like it. They even grew yarrow type flowers. >>>>> >>>>> When parsley gets to that stage, I like to let them go to seed... then >>>>> you end up with parsley sprouting and growing in all sorts of places, >>>>> like crack in the footpath, etc. >>>>> >>>> >>>>I have had parsley in my herb garden for years. I plant it every year. I >>>>have never had it grow wild. I have patches of chives popping up in my >>>>lawn and my gardens and cilantro and dill magically appears in many >>>>places. I only wish that parsley would follow suit. >>>> >>>It won't in our climate, just that bit too delicate to take the >>>winters. >>Parsley is a biennial. You need to allow the plant to die down for >>winter and then grow back up the next spring. It will grow huge and >>then put out flower heads. Allow the flower heads to dry and drop >>seeds. You will have parsley everywhere the following spring. In the >>meantime, the second season of the plant, while it is growing huge, >>you may harvest a lot of parsley from the plant. >>Janet US > >When I had a garden before being here in a condo, parsley did not go >through to a second year, no matter what. Perhaps because my garden >was close to the sea, I don't know. Chives, various others yes, but >parsley no. Go figure. > >I grow some in a pot on the balcony here but in ten years it hasn't >made it through either. I'm not surprised about that either, I think >the roots would need a bit more protection. I forgot about where you lived. I did think that parsley was hardier than that. Mine won't over winter in pots either. In the garden, yes. Janet US |
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"Becca EmaNymton" > wrote in message ... > On 9/24/2014 4:29 PM, Nancy Young wrote: >> gave me a craving for steak with chimichurri sauce. >> That's what was for dinner today. So bright and tasty, >> don't know why I don't have that more often. I found >> a volunteer jalapeno plant hiding under my tomatoes with >> two peppers, so I added those. >> >> This year my parsley grew into shrubberies, I've never >> seen anything like it. They even grew yarrow type flowers. >> So I looked around and it looks like you can freeze >> chimichurri, so I am thinking of making a bunch and >> freezing it in portions. >> >> nancy > > Nancy, please let me know how that turns out, I love chimichurri, but I > never knew you could freeze it. That is awesome, if it works, I will have > chimichurri much more often. I had to google this:) The only time I had heard of it was in 'Mar Poppins' A song which goes ... Chimchimini Chimchimini Cimichurri .... lol http://www.youtube.com/watch?v=KkKxwpRrf_Q Heh who knew? :)))) -- http://www.helpforheroes.org.uk/shop/ |
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On Wed, 24 Sep 2014 23:29:58 -0600, Janet Bostwick
> wrote: > On Wed, 24 Sep 2014 21:04:17 -0700, sf > wrote: > > >On Wed, 24 Sep 2014 20:39:12 -0600, Janet Bostwick > > wrote: > > > >> Wait until the soil is really warm. Basil seed will not sprout until > >> the soil is warm and then it grows gangbusters. The same is true of > >> the plant. It likes warm toes. > > > >That is SO true! Basil hates where I live because it's not warm > >enough here. I can buy basil in a 4" pot and it won't flourish if I > >plant it in the ground. > > I do have some in the ground, but I saw an Ina Garten show where she > had a huge pot just stuffed with basil and I've been growing in a pot > ever since. You know those large pots for $19 that Costco sells every > spring? That's my major basil pot. I scratch the surface of the soil > and simply sprinkle seeds. The most onerous part is having to thin > the plants later. I still must have 50 plants in the one pot. I get > three cuttings from it and it is still going right now. It's lovely > to walk by and trail your hand over and stir up the basil aroma. Try > it. > Janet US Didn't you say you just got a Trader Joe's? They sell 6 inch pots of full grown basil every summer. This year, they had pots with multiple herbs too. They are very nice for apartment dwellers. Heck, they're nice for everyone. Son has a robust garden, but he buys the basil anyway and keeps it in the kitchen window. I gave son in law the multi-herb container and he kept his in the kitchen window too. -- Never trust a dog to watch your food. |
All this parsley talk
On 24/09/2014 11:29 PM, Janet Bostwick wrote:
> On Wed, 24 Sep 2014 21:04:17 -0700, sf > wrote: > >> On Wed, 24 Sep 2014 20:39:12 -0600, Janet Bostwick >> > wrote: >> >>> Wait until the soil is really warm. Basil seed will not sprout until >>> the soil is warm and then it grows gangbusters. The same is true of >>> the plant. It likes warm toes. >> >> That is SO true! Basil hates where I live because it's not warm >> enough here. I can buy basil in a 4" pot and it won't flourish if I >> plant it in the ground. > > I do have some in the ground, but I saw an Ina Garten show where she > had a huge pot just stuffed with basil and I've been growing in a pot > ever since. You know those large pots for $19 that Costco sells every > spring? That's my major basil pot. I scratch the surface of the soil > and simply sprinkle seeds. The most onerous part is having to thin > the plants later. I still must have 50 plants in the one pot. I get > three cuttings from it and it is still going right now. It's lovely > to walk by and trail your hand over and stir up the basil aroma. Try > it. > Janet US > Have you tried the small-leaf variety? Italian IIRC. I think it is a bit hardier. Graham |
All this parsley talk
On Thu, 25 Sep 2014 08:06:14 -0700, sf > wrote:
>On Wed, 24 Sep 2014 23:29:58 -0600, Janet Bostwick > wrote: > >> On Wed, 24 Sep 2014 21:04:17 -0700, sf > wrote: >> >> >On Wed, 24 Sep 2014 20:39:12 -0600, Janet Bostwick >> > wrote: >> > >> >> Wait until the soil is really warm. Basil seed will not sprout until >> >> the soil is warm and then it grows gangbusters. The same is true of >> >> the plant. It likes warm toes. >> > >> >That is SO true! Basil hates where I live because it's not warm >> >enough here. I can buy basil in a 4" pot and it won't flourish if I >> >plant it in the ground. >> >> I do have some in the ground, but I saw an Ina Garten show where she >> had a huge pot just stuffed with basil and I've been growing in a pot >> ever since. You know those large pots for $19 that Costco sells every >> spring? That's my major basil pot. I scratch the surface of the soil >> and simply sprinkle seeds. The most onerous part is having to thin >> the plants later. I still must have 50 plants in the one pot. I get >> three cuttings from it and it is still going right now. It's lovely >> to walk by and trail your hand over and stir up the basil aroma. Try >> it. >> Janet US >Didn't you say you just got a Trader Joe's? They sell 6 inch pots of >full grown basil every summer. This year, they had pots with multiple >herbs too. They are very nice for apartment dwellers. Heck, they're >nice for everyone. Son has a robust garden, but he buys the basil >anyway and keeps it in the kitchen window. I gave son in law the >multi-herb container and he kept his in the kitchen window too. I've just rooted a couple of cuttings from my basil. I will pot them and use them over winter. Janet US |
All this parsley talk
On Thu, 25 Sep 2014 08:56:49 -0400, Dave Smith
> wrote: > On 2014-09-25 12:04 AM, sf wrote: > > >> Wait until the soil is really warm. Basil seed will not sprout until > >> the soil is warm and then it grows gangbusters. The same is true of > >> the plant. It likes warm toes. > > > > That is SO true! Basil hates where I live because it's not warm > > enough here. I can buy basil in a 4" pot and it won't flourish if I > > plant it in the ground. > > My experience with basil is that is needs lots of direct sunlight. > You certainly can't plant it in the shade. It needs a lot of water, but it's not mint. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
All this parsley talk
On Thu, 25 Sep 2014 07:50:07 -0600, Janet Bostwick
> wrote: > > I forgot about where you lived. I did think that parsley was hardier > than that. It is. I'm just a couple of miles from the beach on the foot of a "mountain" (slightly higher than houses that were built on sand dunes) with nothing other than a few houses to buffer the wind, but parsley grows just fine here (in the ground). I think it appreciates the fog and cool weather. OTOH, basil hates it here. > Mine won't over winter in pots either. In the garden, yes. I've never tried container gardening, but given your experience - that must be the difference. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
All this parsley talk
On Thu, 25 Sep 2014 06:06:46 -0700 (PDT), Kalmia
> wrote: > I sure wish I could grow parsley, but I can kill Swedish Ivy. Instead, I just buy those bunches at the store, use a bit of it for fresh, then dry the rest in my Ron Popeil. > > Did someone say they never heard of putting dried parsley in meatballs? I have for years. That would be me. Just because you and others say you do, doesn't mean I'd heard of it before. I'd never heard of making a pot roast with dried onion soup until I read it here either. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
All this parsley talk
On Thu, 25 Sep 2014 09:35:33 -0600, Janet Bostwick
> wrote: > I've just rooted a couple of cuttings from my basil. I will pot them > and use them over winter. Good luck, the kitchen window with a ledge wide enough for plants faces SE and has direct sunlight (when it's not overcast) until at least 1PM - but that's not enough for basil so it gets leggy pretty quick. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
All this parsley talk
> wrote in message ... > On Wed, 24 Sep 2014 19:03:10 -0400, Nancy Young > > wrote: > >>On 9/24/2014 6:15 PM, Becca EmaNymton wrote: >>> On 9/24/2014 4:29 PM, Nancy Young wrote: >> >>>> So I looked around and it looks like you can freeze >>>> chimichurri, so I am thinking of making a bunch and >>>> freezing it in portions. >> >>> Nancy, please let me know how that turns out, I love chimichurri, but I >>> never knew you could freeze it. That is awesome, if it works, I will >>> have chimichurri much more often. >> >>I will give it a shot and let you know. >> >>nancy > > Looking at your recipe, if you make a large quantity for freezing > don't add all the vinegar, it will freeze better. You can always add > more vinegar when unfrozen and before serving. I have never made (or even known about it until now) but wouldn't it be better pickled if is has vinegar? -- http://www.helpforheroes.org.uk/shop/ |
All this parsley talk
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All this parsley talk
On 9/24/2014 7:52 PM, Janet Wilder wrote:
> On 9/24/2014 4:29 PM, Nancy Young wrote: >> gave me a craving for steak with chimichurri sauce. >> That's what was for dinner today. So bright and tasty, >> don't know why I don't have that more often. I found >> a volunteer jalapeno plant hiding under my tomatoes with >> two peppers, so I added those. >> >> This year my parsley grew into shrubberies, I've never >> seen anything like it. They even grew yarrow type flowers. >> So I looked around and it looks like you can freeze >> chimichurri, so I am thinking of making a bunch and >> freezing it in portions. >> >> nancy > > You can. I have done it many times. I love chimichurri, too. Thanks, Janet, I will give it a try. Becca |
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