{"id":295,"date":"2010-02-07T17:44:00","date_gmt":"2010-02-07T17:44:00","guid":{"rendered":"http:\/\/gsu.eventmedialabs.com\/?p=295"},"modified":"2015-07-27T00:15:57","modified_gmt":"2015-07-26T23:15:57","slug":"grow-your-own-parsley-wine","status":"publish","type":"post","link":"https:\/\/greensideup.ie\/grow-your-own-parsley-wine\/","title":{"rendered":"Grow Your Own Parsley Wine. Here’s the Recipe."},"content":{"rendered":"
\"parsley<\/a>

parsley wine<\/p><\/div>\n

Yes, parsley wine! As more and more of us turn to the land, growing our own and foraging in hedgerows, many are dusting down brewing\u00a0paraphernalia\u00a0that’s been\u00a0buried\u00a0in attics and the back of sheds and they’re making their own wine and beers.\u00a0<\/strong><\/p>\n

I still remember as a child, watching my Dad straining grapes and\u00a0siphoning\u00a0different liquids through muslin as he made his own wine. Unfortunately I was never allowed to try it so to this day have no idea if his methods were successful. Perhaps that’s why, when we found ourselves with an abundance of Italian flat leafed parsley growing in the polytunnel, we turned to the old wine making recipes (well there’s only so much sauce one can eat)…<\/p>\n

As a result of\u00a0trialing\u00a0different compost we had an abundance of Italian flat leafed parsley seedlings littered around our house and I was left scratching my head wondering what to do with them.<\/p>\n

\"Parsley<\/a><\/p>\n

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Eventually the polytunnel went up and suddenly there were lots of empty beds just waiting to be planted. At last, a home for my little plants.\u00a0 I placed them amongst the marigolds and tomatoes and left them to it. Within about a month they’d quadrupled in size and we realised very quickly that one would have been enough to feed our family, never mind twenty! So, at the end of July, we unearthed, washed and sterilised the demijohns and went harvesting. \u00a0I picked just over 1.1 kg (2 \u00bd lbs) of leaves and stems and used the following method to make the wine (I know that sounds a lot but with just a couple of productive plants it’s easy to collect):<\/p>\n<\/div>\n

\"Parsley<\/a><\/p>\n

 <\/p>\n

Ingredients<\/strong><\/p>\n

1.1kg parsley<\/div>\n
9 ltr boiling water<\/div>\n
60g fresh root ginger<\/div>\n
4 oranges<\/div>\n
4 lemons<\/div>\n
2.8 kg caster sugar<\/div>\n
wine yeast<\/div>\n
<\/div>\n
Tear the parsley into pieces and place into a large (sterilised) fermenting bucket, cover with the boiling water and leave for 24 hours to brew, covered with a tea towel.<\/div>\n