My wife and I were served spoonbread as a free appetizer while we were eating at a historical restaurant in Gettysburg, PA this summer. She loved it so much, I was determined to look it up and learn to make it for her forever and ever.
Thankfully, Leite’s Culinaria came to my rescue with an awesome and easy to follow recipe. This particular recipe gave me a more solid product than the very pudding-y stuff we enjoyed in Gettysburg, so maybe the 35 minute cook time is a bit much? Experiment! This dish is kind of a blank slate, waiting to be complimented.
Here to help us is Parsley the French Bulldog, a creation of @sewgoods. She may have difficulty holding a spoon, but she was willing to flex her little muscles and spoon out that spoonbread for all of you!
Remember to like and reblog if you enjoy the recipe! Always remember to follow StuffinFluff Cooking if you want to see even more like this!
Persephone is often depicted holding a bunch of parsley. To the ancient Greeks, parsley was associated with Death and was often used as tomb decoration and for funeral ceremonies. They did not eat it, and it was not grown indoors.
The Romans, on the other hand, placed parsley on their plates to protect the food from contamination and ate it to sweeten the breath after meals. This is where the traditional role as a garnish arrises.
European folklore says that only pregnant women and witches can grow parsley properly and that it should be planted on Good Friday for the best crop.
Medieval Europeans believed that you could kill someone by plucking a sprig of parsley while speaking his name.
Propagation, Harvest & Storage:
Parsley is a relatively hardy biennial though it needs some protection from cold. It prefers a sunny location where it receives a bit of shade for part of the day. If the parsley is getting too much sun, it will go pale. If you let it go to seed the second year, it’ll reseed itself. But it doesn’t taste as good the second year, so you should do a second planting. Then you’ll have an eternal rotation of parsley.
Snip stalks close to the ground, beginning with outside stalks and working your way around. This will encourage new growth. For best flavor, pick early in the day while it is still cool. At the end of the season, you can chop the whole thing off at the ground. Lay or hang to dry and store in an airtight container away from light and heat. It’s best fresh though, and the best flavor arises after simply freezing it.
Parsley is associated with the planet Mercury and the element air. It is sacred to Persephone, Venus, and Aphrodite.
Tips for Using Parsley:
It can be used as a hair rinse to protect hair from lice and the oil can be used to treat infestations.
A parsley decoction can be used for urinary or kidney ailments. In this case, root is the most effective, but an infusion of the leaves can also be used to increase urination.
Parsley also encourages late menstruation.
Parsley has high chlorophyll content, which sweetens the breath when eaten.
Parsley can be used in a ritual bath and in ritual incense associated with communication with spirits of the dead.
Wearing or eating parsley is supposed to protect against drunkenness and increase strength, vitality and passion.
Those who are pregnant should not eat large quantities of parsley
Large amounts of parsley can be toxic to the liver, lungs, and kidneys.
Parsley oil should not be ingested
Use care if collecting parsley wild. Fools parsley looks a great deal like the real thing but the leaves are more acute, darker green and don’t smell as nice. It is quite poisonous