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February 23, 2010

Snipping parsley

Filed under: appliances,vegetables — Mr. Henry @ 5:36 pm


What does Christina Hendricks eat? Anything she likes, it seems.

On her divine frame those extra winter pounds find graceful placement.

While winter sinks its chill fangs deep into our bones, a fortunate few may take comfort in knowing they can sink their own teeth into a hearty meal without worrying too much about over-indulging.

In winter it’s more difficult to find fresh vegetables with exciting flavor. More than in the warm months, meat dominates the menu, perhaps more than it should. The menu’s balance shifts towards foods dense in calories and fats.


It’s a great time for big red wines, a good digestive aid, but the craving for greens remains. Salads are a mainstay, and that’s fine. But what do you do when even the lettuce is boring?

Parsley has intense chlorophyll. It’s a natural cure for bad breath. Even the Henry’s noble hound Pepper loves it. (By the way, it cures bad breath in dogs as well as in people.)
But when chopping parsley with a knife, sometimes the little leaves lose their appealing shape.

The solution is to use a simple pair of kitchen shears. Wash and dry the parsley well before snipping so the leaves will be crisp enough to cut.


  1. Parsley? You’re joking, right? How about kale, chard, mustard greens? Brussels sprouts, even?

    Comment by Kai Jones — February 25, 2010 @ 12:10 pm

  2. Mr. Henry never jokes about greens.

    Yes, the bitter greens you mention are fabulous, indeed, a mainstay of the household diet. But lately the leafy greens haven’t looked so good. Brussels sprouts, however, have been quite good. Mrs. Henry cuts them in half, sprinkles them with olive oil and salt, and roasts them.

    Comment by Mr. Henry — February 25, 2010 @ 12:21 pm

  3. Kale and chard are far less bitter if you buy specimens harvested after a frost. I could eat kale every day–it’s good so many ways. I like to add shredded kale to lentil soup about half an hour before it’s done, it adds both flavor and texture.

    I like roasting root vegetables, but I prefer Brussels sprouts halved, steamed, and tossed with lemon zest.

    Comment by Kai Jones — February 25, 2010 @ 12:37 pm

  4. Parsley is good, but I’m all about the cilantro. Kitchen shears are one of those things I never saw the point of until I bought them, and I use them daily now. They’re just so darn useful, especially if you get the kind with the jar grips build in as well.

    Comment by raincoaster — February 27, 2010 @ 2:14 am

  5. So true, raincoaster. Little Henry objects to cilantro’s odd perfume, but the adults love it on stews of any type. It’s also superb on a hamburger.

    Comment by Mr. Henry — February 27, 2010 @ 9:00 am

  6. put the parsley in a small bowl (palm size is good) and snip it there – no mess, no wasted parsley and it goes in the reefer for a few days too

    Comment by Papa — March 1, 2010 @ 8:17 pm

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