How to Use Parsley as an Iron Supplement

The next time parsley is used as a garnish on your plate, consider eating it along with your meal. A prolific herb, parsley is a good source of vitamin K, vitamin A, folic acid, vitamin C, potassium, fiber and iron. According to Herbal Companion, a serving of parsley can provide 21 percent of the daily requirement. While not palatable to many diners, it can be boiled and pureed to be used as a salad dressing, a tasty pasta sauce or as a sauce for steamed vegetables. Modify the flavor of the parsley puree with virgin olive oil, fresh garlic and lemon juice.

Things You'll Need

• 1 bunch fresh parsley
• 1 lemon
• 2 cloves chopped garlic
• 1/4 cup fresh capers
• 1/4 cup virgin olive oil
• Salt
• Pepper
• 4 quart pot
• 2 quarts water
• Large steel bowl
• Ice cubes
• Blender
• Knife
• Pasta
• Steamed vegetables
• Ice cube trays
• Plastic storage containers
• Plastic bags
• Chopped tomato
• Chives

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Instructions

• 1

  Add 8 cups of water to the 4-quart pot and add a teaspoon salt to the water for flavoring. Heat the water on the stove until it reaches a rolling boil.

• 2

  Wash and trim the stems of the parsley before you blanch.

  Wash a bunch of parsley. You may use Italian or curly varieties for the sauce. Trim stems and discards any brown leaves.

• 3

  Ice water shocks blanched vegetables.

  Fill a large steel bowl with water and ice cubes. Set aside.

• 4

  Add parsley to boiling water and blanch for 30 seconds. According to the site, Baking911.com, blanching scalds vegetables and stops enzymatic action that can cause spoilage or toughen vegetables. To preserve color and flavor, cook no longer than 30 seconds and then immerse in an ice-water bath.

• 5

  Submerge blanched parsley into the ice-water bath. Known as "shocking," ice water quickly stops the cooking action and preserves color and texture.

• 6

  Use the "Pulse" button on your blender to preserve the parsley's texture.

  Place cooled parsley, olive oil and garlic into the blender. Press the "Pulse" button 12 times. The parsley should be ground and smooth, but not should not be liquefied.

• 7

  Slice and juice one lemon.

  Cut lemon into two halves and juice into a small bowl. Remove seeds and pulp. Set aside.

• 8

  Add lemon juice and salt to taste. Pulse the blender three more times.

• 9

  Store and refrigerate in a plastic container. You may also freeze in ice cube trays and store the frozen cubes of pureed parsley for future use.

• 10

  Use as a dressing for cooked pasta, freshly steamed broccoli or cauliflower or on salads. Garnish with the capers. For pasta, reduce the lemon juice by half and add chopped tomato and chives.