It’s time to use some Parsley from my plants! In South Florida and mild climates, Parsley is a perennial herb that can continue growing for 2 or 3 year. I think the best variety to use for cooking and juicing is the flat-leaf kind. Plant 3 plants in a box container or in the ground. The Parsley stems that have reached approximately a foot tall can be harvested. Cut the leafy stems from the base. This will help the plants continue growing bushier. The parsley can be used fresh, frozen or dried. For the following recipe, use fresh or frozen parsley and a strong blender, rather than a juicer. I use a Vitamix Blender.
Recipe: Core & de-seed Apples. Fill blender half-way with Apple. Fill the other half of the blender with the Parsley. Add enough water for the blended juice to get to desired consistency. It should be sufficiently blended to the consistency of juice–cloudy in color but not “pulpy”. Enjoy! This is a sweet drink that is also nutritious. The Apple is high in anti-oxidants and the Parsley helps protect against inflammatory problems.
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