Easy Herbs: 8/15: Parsley

Fifteen Easy Herbs
No. 8 Parsley
Time for a parlor game: Name that tune: parsley, sage, rosemary and thyme.
Second part of the game: Which herb doesn’t belong? Parsley,... sage, ...rosemary,... thyme. ...? Well, they all sound like good Roman, or Italian, or Provencal herbs, don’t they? For cooking purposes, they can all stay together. For purposes of growing, though, the odd one out is parsley. Why is this?
How to grow it:
Sage, thyme and rosemary are native to dry, gravelly soils. One soil requirement for all the culinary herbs is well drained. But parsley needs a richer, moister soil to thrive. Its stems don’t get woody and dry; they need a constant supply of water to stand up & stay alive. Parsley is a biennial. That is, you’ll have time to plant more seeds in the second year, while last year’s plant is on its last legs. Yes, you are still planting seeds every year (as with annuals), but you’ll have parsley that overwintered and will produce till mid-summer, when it blooms for the final time. I wouldn’t bother buying plants, because the roots do not like to be disturbed—it’s difficult to transplant parsley, so just direct sow the seeds where you want them.
How to eat it:
Flat-leaf parsley is said to be more flavorful than curly leaves. This may be the most familiar, most used herb: the list is endless, but it MUST go into chicken soup.
Next week: Lavender. Is it blue or purple?

Parsley for Parties
Pizza party: Before baking the pizza, sprinkle a thick ring (2 tablespoons) of chopped parsley all around the edge, about one-inch wide. This doesn’t just look pretty, it will give those last few bites at the crust edge the really unusual taste of crispy parsley.
Tea party: Mix lots of chopped parsley with room temperature butter. Spread on slices of brown bread, making little sandwiches.
Movie night:
Baked Potato Skins

6 large baking potatoes
3 to 4 tablespoons melted butter
Freshly ground black pepper
Onion salt
Garlic salt
Finely minced parsley
Parmesan cheese
Sour cream

Scrub potatoes thoroughly, and prick several times with a fork. Bake at 4000 for 1 hour or more, until done. Allow to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out the potato, leaving about 1/4-inch-thick shells (save the scooped-out potato for fried potatoes at breakfast tomorrow morning).
Cut each shell into 1-inch-wide strips, and place on ungreased baking sheets. Brush tops with melted butter; sprinkle seasonings, parsley and cheese. Bake at 4000 for 10 to 12 minutes or until crisp. Serve warm with sour cream.
Answer to name that tune: “Are You Going to Scarborough Fair?”