Description

Parsley is an aromatic  herb native to southern Europe. There are three main species of parsley. Italian parsley has flat leaves and grows to height of one and half feet. Its highly fragrant taste, more muted than curly parsley, is reminiscent of celery.

Uses

Parsley is a great flavor.. Parsley is used in every kind of cooking, from sauces to soups and is particularly wonderful eaten fresh in salads.

Pack Sizes

Buying

Choose parsley that is crisp and green. Avoid sprigs that are yellow, brown, or wilted, as they lack flavor.

Nutritional Information

Parsley is said to be a diuretic and a stimulant; it combats scurvy and intestinal problems, stimulates the appetite, and aids digestion. It also freshens breath

Preparing                         

Wash parsley carefully: like spinach, it tends to retain sand and dirt. Swish it gently in cold water until it is clean, changing the water if necessary. Do not leave it to soak.

Serving Ideas

Parsley has an almost limitless number of uses. It can be consumed fresh, dried, or marinated. Its taste and nutritional value are greatest when it is fresh. Add it at the last minute to cooked foods; it will be crispier, greener, tastier and more nutritious. Both the leaves and stems are edible.

In addition to its more traditional uses, it can be added to sandwich filings, omelets, and salads.

Storing

Keep parsley in the refrigerator in a perforated plastic bag. Wash it first it is could be earthy, sandy or very damp. If it is wilted, sprinkle it lightly with water before refrigerating it; or if you have washed it , avoid drying it completely. Although parsley freezes well (with out blanching), it loses its crispness; use it unthawed. Store dried parsley in an airtight container kept in a cool, dry, dark place.

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