Rock Celery

    

     My herbs are growing well outside in their porch pots.  And leading all the others is my flat leaf parsley.  No wonder it is the world's most popular herb.  Petroselinum crispum or rock celery from the Greek, has been cultivated for over two thousand years and is native to the Mediterranean region of southern Europe.  Before finding its way into the kitchen it was used medicinally and was held sacred by the Greek culture.  It was an adornment for athletic victors, used to decorate tombs and worn in wreaths to ward off drunkenness.

     We are perhaps most familiar with the two main varieties: curly and flat leaf, but there are also two other types that are gaining in popularity: Hamburg and Japanese, of the more than 30 now being commercially produced.  They all provide an excellent source of both Vitamin C & A and are also a good source of folic acid that is known to contribute to cardiovascular health as well as cancer prevention,  Parsley is a storehouse of nutrients and is good for digestion in addition to stimulating appetite.  Those trifolate leaves contain 2 types of unusual components that can give us unique health benefits.  First, they contain volatile oil components that inhibit tumor formation, especially in the lungs.  Those oils are chemo-protective and neutralize carcinogens.  And second, parsley contains flavonoids, powerful antioxidants that prevent cell damage.



     It's a shame that this beneficial herb is used mainly as a decorative garnish.  While we know that chewing that sprig on the plate at the end of a meal can help eliminate halitosis, there must be better ways to ingest this healthy member of the carrot family into the body.  So beside using parsley in soups and salads and as a seasoning for meat, potatoes and fish, let me recommend a favorite use among our South American neighbors.  Here is a recipe for chimichurri that you can make before you fire up the grill to cook that steak you are planning to serve for your Fourth of July celebration.

Argentinian Chimichurri

 

INGREDIENTS

• 2 cups packed fresh Italian parsley leaves
• 4 medium garlic cloves, peeled and smashed
• 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup extra-virgin olive oil

INSTRUCTIONS

1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.