DAYS TO HARVEST
USES & COOKING SUGGESTIONS
Moss Curled parsley is incredibly versatile. Here is one of Lia’s favorite ways to use it. Chop into small cubes: several onions, carrots and potatoes, and being to fry in these lots of olive oil. Add chopped up eggplant, tomatoes and summer squash (or zucchini)–in the winter you can add your handily prepared frozen packets of these three things which you cooked together and froze when they were in season. The tomatoes should add enough liquid to make a thick stew consistency, but if not, add a little water or vegetable stock. Add a good sprinkle of curry powder, garlic powder, ground paprika, and a few bay leaves. Allow to simmer, stirring occasionally for at least an hour, adding extra water if needed. Add 1/2 a chopped pickled lemon* and cook a little longer. Just before serving, add three large bunches each of chopped moss curled parsley and cilantro leaves and stir to mix and slightly cook the leaves. Serve with crusty soft bread to scoop up the stew.
*to make pickled lemons, chop several lemons into quarters and pack as many as will fit into a clean, sterile jar. Add 3/4 of a cup of coarse sea salt (Pickling salt, with no additives!) and seal with a sterile, non-metalic lid. Shake this vigorously for about 5 minutes, and then set on your counter. Shake every day for several minutes. In one month, your pickled lemons will be done. Store them in the refrigerator and they will last up to a year. Used in Moroccan cooking to replace salt.