418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Parsley 

Preparation, uses, and tips

Producing very dense rich green leaves on arching stems, parsley offers a unique refreshing flavor. Releasing a slightly spicy aroma, its somewhat tangy taste has a slight peppery overtone. Curly parsley is favored for its aesthetic appeal. Most often used as an edible garnish, parsley leaves and stems add flavor to savory dishes and salads. Deep-fry sprigs to accompany seafood entrees. Parsley's refreshing taste naturally freshens breath after meals. 

How to Store Parsley, Cilantro, and Other Fresh Herbs


1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Nutritional Value

Mineral-rich and vitamin-rich parsley stems and leaves offer an excellent source of magnesium, iron, calcium, beta carotene and vitamin C.


I like chopping up fresh parsley and using it in my salads.

Chicken Song Soup

  • 2 chicken breast quarters with wing, skinned
  • 8 cups water
  • salt and pepper to taste
  • 3/4 cup uncooked white rice
  • 1 1/2 cups water
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme


  1. Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool.
  2. While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  3. Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes

Potato Parsley Bisque

1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
-- unpeeled,
-- cut into 1/2-inch cubes
2 md Leeks; sliced
-- (thoroughly washed)
1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.
Serve immediately.
Source: May All Be Fed - by John Robbins

Moroccan Carrot Salad from Chez Panisse Vegetables by A. Waters

Peel baby carrots, leaving 1/4 inch of stem attached. Cut them in half lengthwise and boil until tender in salted water with a crushed clove of garlic. Drain and cool to room temperature. Toss them with a little ground cumin, paprika, and salt, and a pinch each of cinnamon and cayenne. Toss together with lemon juice, olive oil and chopped parsley, and set aside to marinate for at least an hour before serving.


A sophisticated main course that's quick and easy to make. Accompany the fish
with wild rice pilaf and steamed asparagus.

1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley

1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)
Olive oil

1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Parsley sprigs

Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until
mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until
mixture is reduced to 1 1/2 cups, about
4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer
set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats
spoon, about 3 minutes.

Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up,
4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center,
about 3 minutes. Transfer to platter.

Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce
with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.

Serves 4.
Bon Appetit March 1996


a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil

Accompaniment: toasted pita wedges or toasted French bread slices

In a food processor blend all ingredients except oil until smooth. With motor
running add oil in a slow stream. Season dip with salt. Serve dip with toasts.

Makes about 2 cups.
July 1995