have you had success making tea from parsley????

[PunkinPeep]

i bought a bunch of parsley to dry to help with a little water retention. but it really just doesn't taste good to me when i just eat a sprig.

so i was thinking about trying to brew it into my tea and wondered if anyone else has done this. any tips?

 

[big brown horse]

It is worth a try.

Have you thought about tahboule? It calls for tons of fresh parsley and it is so yummy!

I have a good recipe from my Armenian Godmother.

 

[PunkinPeep]

It is worth a try.

Have you thought about tahboule? It calls for tons of fresh parsley and it is so yummy!

I have a good recipe from my Armenian Godmother.

I have no idea what that is, but i'd love to see the recipe!

 

[freemotion]

If you don't like the other flavors in tabouleh, you can make it Italian-style like I do....parsley, basil, garlic and onion powders, salt and pepper.....and a very high ratio of veggies to wheat....lots and lots of fresh cukes and tomatos from the garden, and sometimes a few other diced things just because....fresh green beans, carrot shreds, etc. Add a few black olives and a couple of devilled eggs, and you have yourself a lovely lunch!

 

[sylvie]

I love fresh parsley but because you don't; I suggest juicing it. Add to tomato juice or V8, or carrot juice.
I used to juice dandelion greens for a friend which had an awful bitter taste. She poured it into shot glasses and downed it in one swig. That would be my recommendation for getting concentrated parsley down. Maybe a chaser of orange, apple or carrot juice or something to follow.

 

[Aidenbaby]

I'm with Sylvie. Once upon a time, I used to get wheatgrass shots and I always had a chaser of a slice of orange to suck on. Sounds crazy but after a while I could drop the chaser but it always tasted like eating grass.

 

[big brown horse]

Ooo Freemotion, that sounds so good!!

My Godmother's recipe for tahboule (her spelling and she pronounces it TAH-bull-LAY). (Americans spell it tabouleh.)

1/2 cup bulgar wheat
1 1/4 h2o
4 cups of loosley packed chopped parsley..I've used both flat and curley, I like them both...your choice
1 1/2 cup diced tomatoes
1/4 or more loosley packed chopped mint

dressing
1/4 cup fresh lemon juice
1/4 tsp minced garlic
pinch of salt to taste
1+ tbsp of extra virgin olive oil

Boil water and stir in bulgar. Take off the heat. Cover and let it stand about 5 minutes. Drain off any excess water if there is some.

prepare dressing by whisking lemon juice and oil. Stir in kosher salt and minced garlic.

in a large bowl toss parsley, tomatoes, and green onion and mint, add bulgar and dressing.

It tastes good chilled or room temp.

 

[Lovechooks]

Chamomile tea is quiet good for water retention too and much easier to drink.

 

[freemotion]

BBH, I couldn't remember what the herb was that I don't like in tabouleh. Whatever.... It is the mint. That is a flavor for sweets, as far as my tastes go.

I do have three mints in my tea garden for my mom, but I plan on snatching some to make peppermint extract for my goaty ice cream. Mint chocolate chip!!!

 

[big brown horse]

Ahh, mint. Got ya, it is an aquired taste in savory food I suppose.