parsley honey

parsley honey

Parsley honey is one of the simplest things to make. It tastes good and can be used as a substitute in many different recipes. The recipe originated during the hard times of World War 2, when people found it difficult to get honey. It appears in many cookbooks of that time. This way of making honey is cheap and is great to give away as a present.

Parsley (Petroselinum Crispum) has long been regarded as a medicinal herb, being used to treat diuretic and stomach ailments. This recipe is probably not that healthy though because the prolonged cooking depletes the parsley of its minerals and vitamins, not to mention the large amount of sugar added to it!!

I made this recipe as the parsley in our herb garden grew so much that I had surplus. Besides freezing lots, I had plenty more still to use.

Method

my trusty helper

Wash and roughly chop a large handful of parsley, including stalks. Place it in a pot and cover with water. Bring to the boil and boil for half an hour. Strain through a muslin square. To each pint of juice add 1lb of sugar and juice of 1 lemon. Bring back to boil and reduce heat. The sugar has to dissolve and the liquid becomes like a syrup. Pour into sterilised jars et voila.

This is delicious poured over a fruit salad or muesli and natural yoghurt for breakfast.

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4 Comments

Filed under food, Herbs, Recipes

4 responses to “parsley honey

  1. jan

    please please help. Have made this recipe for myself and friends a few times. Problem is once opened, it has crystalised by next day and can’t be used. Any idea on how to stop this happening. I have followed wartime recipe to the last each time but same thing happens. Feedback from friends on same thing happening when they make it as well.

    • Hi Jan,
      This has not happened to any jars of mine (yet!). So I might not be of much help. However, here are a few ideas of what could be causing the problem:
      – perhaps there are air bubbles on the jar wall causing crystalisation when it is opened.
      – maybe you have used a bit too much sugar – did you use caster sugar?
      – maybe cook it for less time than stated.
      Nothing else comes to mind right now. Let me know if you make more. I hope it works out the next time.
      P.S. It is probably like normal honey, in that if it is added to something hot (tea etc.), the parlsey honey will dissolve. I think if you put the jar in a bowl of hot water, it will help dissolve it also.

      • jan

        Hello there,

        Sorry for delay in replying (long delay!!). Tried everything, I do use caster
        sugar, have tried re-warming jars, upped and downed time of cooking etc.
        This has also happened to a lady that I know who’s passion is making and
        selling jams and other preserves, and same thing happening, so don’t
        know where we’re going wrong. Pity, it is so delicious.

      • Hello there! Long time no see :) I haven’t made any this year yet. I sowed the parsley quiet late. Funny that your syrup doesn’t work. Maybe it’s something in the air!

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