Parsley
Indoor Care Instructions
Sun- Place your Parsley in a place that it will receive full sunlight. (at least 5 hours of sunlight a day)
Soil- Parsley is an easy going herb, so as long as your soil drains well your Parsley will be happy.
Water- Keep the soil lightly moist. Parsley will do best in a pot that will drain out any excess water, remember to empty your saucer often.
Outdoor Care Instructions
Sun- Plant your Parsley in a place that it will receive full sun or partial shade. The more sunlight the better.
Soil- When first planting your Parsley make sure the soil can keep the roots cool and moist. Even considering mulching around the Parsley is a good idea.
Water- Water your Parsley when your soil is about one inch dry from the top of the soil. Do not over water your Parsley, but do not let it dry out completely.
More Info
-If you would like to fertilize your Parsley do so every other week during watering with a liquid fertilizer
-Parsley taste the best when fresh, so when you are ready to harvest clip the stem at the bottom closest to the soil.
-Parsley is one of the more popular herbs especially in Mediterranean and European cuisines.
-Parsley is also great to add color to any dish.
-Parsley is one of the most cold hardy herbs
Featured recipe
Parsley Ravioli in Brown Butter Sauce
Ingredients
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1 cup ricotta cheese
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1/4 cup grated parmesan cheese
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1 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves
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1 large egg
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About 1/2 tsp. kosher salt
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1/4 teaspoon pepper
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48 round won ton wrappers (about 9 oz.)
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6 tablespoons butter
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2 teaspoons lemon juice
Directions
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Make ravioli: Combine cheeses, chopped parsley, egg, 1/2 tsp. salt, and pepper in a medium bowl. Bring a large pot of salted water to a boil.
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Lay 8 wrappers on a flat surface and spoon 1 tbsp. cheese mixture onto center of each. Working with 1 wrapper at a time, moisten edge with water and top with another wrapper, pressing to seal tightly. Transfer ravioli to a greased baking sheet, cover, and repeat to make more ravioli. Preheat oven to 250°.
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Cook 4 or 5 ravioli at a time in boiling water until dough is tender, 3 minutes. Transfer to greased baking sheet in a single layer, cover with foil, and keep warm in oven.
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Meanwhile, make sauce: Melt butter in a large frying pan over medium-high heat. Cook, swirling, until light golden, 3 minutes. Remove from heat; stir in lemon juice and parsley leaves. Layer ravioli and sauce on a platter.