My youngest daughter, Ruby, recently brought home a paper cup filled with dirt from Hebrew school in honor of Tu B’Shevat. Over the years, I’ve been fortunate enough to receive at least two hand-decorated cups with sprouting parsley seeds, from each child.
With a few drops of water, a sunny windowsill and a little luck, about eight weeks later we have a few parsley leaves for our seder plates. Whatever sprouts remain in the cup go into a sunny patch of dirt in the garden, and provide the parsley legacy for the months to come.
The fresh, green flavor of parsley gives a boost to any dish, and its clean and delicate taste has been appreciated since biblical times.
Parsley is also a great companion herb, lending subtlety to stronger herbs like sage and mint.
On the days when there’s “nothing” in the house to eat, I send the children out to the garden to harvest parsley, rosemary and mint, and I throw together a satisfying dinner of Spaghetti with a Handful of Herbs. Salmon in parchment is also a great, easily prepared Shabbat dinner entree.
Green Beans with Parsley and Sage | Serves 6
2 Tbs. olive oil
1 lb. green beans, blanched or steamed
2 Tbs. chopped sage
2 Tbs. chopped parsley
2 Tbs. chopped roasted red pepper
2 Tbs. chopped Kalamata olives
1 tsp. fine sea salt
1/2 tsp. pepper
1 Tbs. balsamic vinegar
Heat the olive oil in a sauté pan. Toss in remaining ingredients and heat thoroughly. Serve warm.
Spaghetti with a Handful of Herbs | Serves 6
2 Tbs. olive oil
1/2 cup breadcrumbs
1 cup chopped fresh herbs (parsley, basil, mint, chives, thyme, tarragon, rosemary)
1 clove garlic, through the press
2 Tbs. olive oil
1 lb. spaghetti or other dried pasta
2 tsp. fine sea salt
1 tsp. pepper
Heat the first 2 Tbs. of olive oil in a small pan and cook the breadcrumbs over moderate heat, stirring, until they are golden. Transfer them to a small bowl and set aside. Warm a pasta-serving bowl, and in it, combine the herbs, garlic and remaining 2 Tbs. olive oil.
Boil the spaghetti until it is al dente, drain and add to the herb mixture in the warmed pasta bowl, tossing to coat the pasta well. Season with salt and pepper, and sprinkle with breadcrumbs.
Salmon Baked in Parchment Paper | Serves 6
2 lbs. salmon fillet
fine sea salt
black pepper
parchment paper, big enough to hold the salmon fillet (about 18″x30″)
4 Tbs. unsalted butter
30 sprigs Italian parsley
1 cup white wine
2 Tbs. chopped Italian parsley
Sprinkle salmon on both sides with the salt and pepper.
Put the parchment paper on a baking sheet. Place the butter on the parchment paper, and place half of the parsley sprigs on top. Place salmon on the herbs. Sprinkle the wine over fish, and top with remaining parsley sprigs. Close parchment paper to make a package, closing the ends tightly.
Bake the fish in a preheated 450-degree oven for 10 minutes. Remove from oven and let the fish sit in the sealed parchment for 5 minutes. Open the package, remove the cooked parsley, and sprinkle with the chopped parsley. Serve warm.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].