Growing and cooking with the herb… parsley… with it’s celery like flavor… gives a freshness to many dishes. It’s easy to grow and comes back every year. It prefers full sun but… I have found that it flourishes great in partial shade.
This garden herb does well in a container garden and is successfully grown indoors in the winter…that is… if you have a sunny window.
If you have need for it’s breath freshening qualities… chew a bit of parsley after you have eaten garlic or alcohol. If your in need of more vitamin C… this is the herb for you. It’s loaded with C.
This garden herb can be harvested frequently during the summer. New growth will spring up from the bottom of the parsley plant.
You can dry or freeze parsley leaves for use at a later time. However… fresh parsley is alway the best.
Aside from using parsley in your cooking to enhance soups (great in chicken soup)… casseroles, potatoes, stuffings and rice… it’s frequently used as a garnish. A small sprig is often used to give color to a plate of food… and can be used after the meal to sweeten your breath.
Cooking with fresh herbs is just the best!
P.S. If you want to add some fresh herb spark to your cooking… check out my Parsley Potatoes.
Cooking with herbs adds a wonderful subtle flavor to foods. This dill dip uses the airy fern like leaves of the dill weed plant and is absolutely delicious. This dill dip recipe also requires fresh parsley leaves which give it added flavor. The herbs are coming on strong right now and it’s time to begin to enjoy the veggie harvest.
What makes this dip unique is the use of the fresh herbs along with a seasoning salt called Bon Appetit (a mild blend of celery and onion salt.) It is quiet salty… so don’t over do.
Prepare your parsley bunch by washing it and placing into a small container. I just use a small plastic disposable cup which is a bit narrow at the bottom. I use my scissors rather than kitchen sheers because the tips fit nicely in the bottom of the plastic cup. And yes… I do wash my scissors before I begin my cutting. Then… I cut, cut, cut, clip, clip, clip, until the parsley is cut to my liking…small and fine. You’ll need about 1 TB.
Cutting the fern like leaves of the dill weed plant is next. I rinse off the leaves, lay them on a cutting board, hold on to the ends, and using my trusty scissors, I cut, cut, cut the leaves very fine. You’ll need 1 TB of cut dill.
Place 1 cup of sour cream in a bowl along with 1 cup of mayo. Add 1 scant TB of Bon Appetit Seasoning Salt, 2 TB of dried onion flakes, 1 TB of your fresh dill, and 1 TB of fresh parsley. Mix well and let the flavors blend for couple of hours.
Serve this scrumptious dip with fresh veggies. I love fresh cucumbers. Great on tomatoes… corn on the cob… new carrots from the garden… on and on.
P.S. To learn more about dill, take a look at my post on growing and cooking with dill.
P.P.S If you want to be on my, recipe list and receive a hard copy of Fresh Dill Dip for your recipe files… just fill in the form below and you will get a copy immediately. Your printed recipe will fit into a 5X7 photo binder. Once your on my newsletter and recipe list… you won’t have to sign up again. After you sign up… I will automatically send you all future recipes. You’ll get lots of other free goodies too.