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Old 09-04-2006, 11:35 AM   #31
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Quote:
Originally Posted by Mel!
What i do with my left over parsley

2. Submerge in oil, to be used in salad dressings.

Mel
Please do not keep this for longer than 10 days. You are just playin with fire otherwise.
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Old 09-04-2006, 11:39 AM   #32
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Why is that, GB?
Playing with fire, i mean?
Mel
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Old 09-04-2006, 11:42 AM   #33
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That is a prime growing ground for botulism. It goes in anaerobic environments (no oxygen). Anything that grows in soil (garlic, peppers, etc.) and is covered in oil should be kept in the fridge and used within 10 days for this reason.
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Old 09-04-2006, 12:25 PM   #34
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on a similar line as the others that freeze I do that also, wash well, blitz it a little in a blender but then I pack mine into an ice-cube tray and freeze then, when frozen you can pop them all out and bag them up.
take out what you need when you need it, all in nice little measured doses :)
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Old 09-04-2006, 01:50 PM   #35
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woops, disregard my question GB, I just noticed your reply to Mel.
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Old 09-05-2006, 05:21 AM   #36
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Wow GB, i did not know that.
Mel
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Old 09-05-2006, 07:55 AM   #37
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Mel at DC you will learn something new every day. I know I do
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Old 09-12-2006, 12:28 PM   #38
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You could make a yummy chutney

1 cup parsley
1/4 cup mint
1/4 cup coconut
1 lemon
salt

mix all the ingredients in a food processor, add water for desired consistency.
if it is being used as a dip then put very little water. you could also use it as a spread on sandwiches. its really simple and we have this when we need to pack a quick snack. this stays for a week in the refigerator. you could omit the mint as it makes it darkens the colour of the chutney after a day.
this is not a fixed proprtion of ingredients. you could alter it to your liking.
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Old 11-05-2006, 05:31 PM   #39
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Hey up, folks!

I buy my curly parsley in a bunch with stalks about the size of a large grapefruit. I use a few strands for stews or chop up enough for my requirements. For the unused parsley I run it inder the tap, shake off all the surplus water, put it in a plastic bag, twist the opening and put it in the veg basket of my refridgerator. It will keep perfectly fresh for about a week, mayne two.

Make sure the parsley is damp and not wet. If it is too wet it tends to rot, but if only just damp it keeps fresh for a long time. If you forget it for three or more weeks it rends to dry out and not rot, and is still useable. But I use it so often I seldom have problems with it rotting or drying.
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Old 11-06-2006, 10:38 AM   #40
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You can feed it to your iguana. They love it, and it freshens their breath, too.
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