A story by Grahame Hubbard.


A good friend and her daughter was staying at my house, and one night they cooked dinner and made Gremolata. Oh my goodness I was addicted. I immediately cleared a planter in the garden and filled it with Italian flat leaf parsley.


Italian flat leaf parsley !


If you ( like myself ) don’t know what Gremolata is – this could be the difference between a dish that is bland and unexciting to something alive and truly bursting with flavor!  

The  best thing is, it only takes FIVE  minutes to make  – longer if you are going to pick the parsley !  The ingredients are simple and usually on hand. Or in my case – at the end of the block at the inconvenience store ( not so fondly named that because they are rarely open lol ).

You can use it on everything !

Avocado on toast, roasted vegetables, toasted sandwiches, steak, chicken, fish or even cornflakes ( well maybe not cornflakes ).

There are two ways to make this little pot of deliciousness

  1. hand chop all ingredients – its often the best way as blending garlic often results in a slightly bitter after taste.
  2. Throw it all in the blender and hit the button – This is what I do as I was making a lot ( think bucket size ) and sharing it with friends and neighbors.



Getting ready !




  1. One bunch of flat leaf parsley – tender stems ok – ( seeing I was picking directly from the garden I just took the leaves off of the parsley and snapped the stalk off of the plant to give it a mini pruning – which will encourage more growth). It should equate to one cup of leaves. I multiplied everything by three ( told you I planted a lot of Parsley!)
  2. Two cloves of garlic – nice and fresh don’t use the old wrinkled up pieces at the bottom of the vegetable drawer ! ( actually don’t use anything old and wrinkly at the bottom of a vegetable draw!! )
  3. Zest of one lemon
  4. Juice from the now naked lemon
  5. Half a cup of olive oil.
  6. Quarter of a teaspoon of salt.
  7. Half a teaspoon of pepper ( vary according to taste )
  8. A pinch of dried Chili flakes – optional


Lemons to zest !




By Hand – chop garlic and parsley until fine, add lemon juice, zest, olive oil, salt and pepper. Add Chili flakes if so desired – and taste. It should taste salty and lemony. Add more oil for a looser consistency.

By Food Processor – Place un chopped parsley, garlic and lemon zest in food processor. Pulse until chopped. Add lemon juice, olive oil, salt & pepper. Pulse again. Taste and add chili flakes if so desired


Batch # 1 !



For enough parsley to sink a battleship – Call Plant Specialists TODAY !

We can plant some for you and care for it too !

Don’t delay – the sooner the better !





Article written by our Staff Horticulturist, Peter B Morris, BSc, MSc, MBA

All photographs used with permission from our home garden !