While curly parsley is pretty, I really have a deep and abiding love of flat-leaf parsley. I know you already have most of your herbs seeded, but if you haven't started peat pots of the luscious Italian variety, please do so.
(adapted from Cooking Light)
2/3 cup raisins
1/2 cup white balsamic vinegar
7 cups thinly sliced celery (including leaves)
4 cups loosely packed flat-leaf parsley leaves
freshly ground black pepper
1/4 cup olive oilCombine raisins and vinegar and microwave on HIGH 1 minute until raisins are plumped. (Beware that the vinegar can become quite aromatic when heated and might take your breath away when you open the nuke-box door.)
Drain raisins and reserve 3 tablespoons of the vinegar.
Combine raisins, celery, and parsley in a large salad bowl.
Add salt and pepper to reserved vinegar.
Gradually, whisk oil into vinegar mixture.
Drizzle dressing over salad; toss to coat. (Serves 12)