Parsley Green

Ingredients

• chopped parsley
• salicylic acid

Directions

1. Save the juice from chopped parsley daily in a quart-sized stone jar.

2. On the first or second day, add 2-3 grains of salicylic acid to prevent souring.

3. Cover the jar and store it on a shelf at about 50°F (10°C).

4. Each day for a week, add fresh parsley juice and mix well with the old juice.

5. When the mixture begins to form a paste, transfer it to a large neck bottle for storage.