Re: [CH] OT parsley
boz (69roadrunnerboz@home.com)
Sun, 31 Dec 2000 16:29:14 -0700
<snip>
there's gotta be a way to keep parsley fresh longer than that.
any advice?
Happy New Year folks!
peter g
Peter- i agree with everybody about recutting the ends. When I worked
produce in a grocery store, we did the following- cut the ends with a SHARP
knife, then thorw the bundle into a sink of tepid (70-80 degree F water) and
let is soak for an hour or so. Then the stems into water and into the
cooler. This was called crisping.
The theory with the warm water soak was the pores opend, water was absorbed
making the product both fresher and heavier, then trapped in the pores as
the item cooled and the pores contracted. Don't know about the plant
physiology, but it kept the stuff fresh. Also worked well with all types of
lettuce and other leafy types. Brocoli and parsley were the only things
that the stems soaked in water, all other greens were just stacked and
sprayed a couple of times a day. Additionally, the stuff out on the rack for
sale was misted every hour or so.
the gabacho chile picker with a produce man's thumb <<<boz>>>
Wishing all the brothers and sisters of the list a happy, prosperous and
safe new year.