Salted Parsley Preserve

28 Sep

Salting parsley makes a great long-keeping preserve that remains remarkably fresh tasting and keeps its deep rich colour well. I collect and preserve parsley in late spring and early autumn.

*300g parsley, washed and dried
*1 bulb green garlic, peeled (optional)
*5 heaped tsp rock salt

Grind the ingredients together, empty into a clean bowl cover with a plate and leave for 24 hours. Next day stir the mixture well and spoon into sterilised jars, loosely cover and leave for 2 days. After 2 days seal tightly and store. Use this preserve as a seasoning ingredient for soups, salad dressings and pasta sauces. Use it by the spoonful straight from the jar, but do beware of adding any other salt to dishes if you are using this preserve as it is very salty. This method of preservation works remarkably well and will keep for at least a year, that I know of, in jars in the fridge.

Garden Note
In May, before last years parsley starts to go to seed and in October before the first frost we have a plentiful supply of parsley leaves to preserve. I make this or freeze it. I use the Italian flat leaf parsley.

Collecting the parsley 
The parsley must be very dry with no moisture clinging to the leaves of the condiment will spoil. It is best gathered when dry after a light rain or first washed and dried fully before using.

This recipe was originally posted on  06/05/2008


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