Parsley is a superfood that’s native to the Mediterranean region. Flat leaf parsley is loaded with chlorophyll, anti-oxidants, iron, Vitamin K and flavor. It’s nutritional value is often forgotten and it’s bright flavor is an essential element in Middle Eastern cuisine. Parsley has anti-inflammatory, anti-diabetic, and anti-carcinogenic properties. It strengthens the immune system, maintains bone health, and it can be used as a diuretic.

At Versailles Farm we grow the Italian Flat Leaf Parsley. We use parsley in our tabbouleh recipe. Tabbouleh made with parsley, lemon, & bulgur is the staff of life. Make this one of the pillars of your diet and you'll live longer.

We also use parsley as a cleanse, a de-tox between seasons and to help our systems become more alkaline.

Our great grandparents emigrated from Tuscany to Vineland New Jersey and grew parsley for Progresso Foods from 1920 to 1955.

Although they complained of getting parsley poison from harvesting it with their bare hands. (Pregnant women and people with kidney stones should avoid consuming parsley in large amounts ) it was a staple of their diet. It’s strong stuff but that’s why it’s so good. Parsley has an awesome life force, our great grandparents lived long healthy lives and it’s simply delicious.

Grandma Borasi’s Parsley Pasta

Extract chlorophyll from the parsley. Blend the parsley and a splash of water until puréed.
Strain the purée through a fine strainer, pushing on the solids to extract as much liquid as possible.
Pour the resulting liquid into a large pot of barely simmering water. Do not bring the water to a boil, or the chlorophyll with lose its bright green color.
After a few minutes, as the chlorophyll rises to the top of the pot, remove the chlorophyll with a ladle and drain over cheesecloth.
Combine the flour, chlorophyll, water, and eggs in a stand mixer fitted with a dough hook.
Mix on low speed, just until the chlorophyll is distributed throughout the dough. Mix 10 minutes more. The dough should be crumbly, not smooth.
Pour the dough into a vacuum bag. With a vacuum packer, compress and suck out the air on the highest setting. Rest the dough for 2 hours.
With a pasta machine, roll the dough out into thin sheets. Freeze it for an hour.
Break it into small pieces and run it through the pasta machine to cut it into linguini or other flat noodles.