Parsley

Parsley has a fresh, mild, and slightly peppery flavor, making it a versatile herb in vegetarian cooking, where it brightens up salads, soups, sauces, and grain dishes.

Types of Parsley

• Curly Parsley
  • Commonly used as a garnish or decoration.
  • Mild, slightly peppery flavor.
  • Leaves are tightly curled, making it easier to chop finely.
• Flat-Leaf Parsley
  • Has a stronger, more robust flavor than curly parsley.
  • Preferred for cooking due to its bold taste.
  • Leaves are flat and broad, often used in pestos and sauces.

How to Shop for Parsley

• Look for Vibrant Green Leaves
  • Fresh parsley should have bright, green leaves without any yellowing or wilting.
  • Avoid bunches with brown spots or signs of decay.
• Smell for Freshness
  • Fresh parsley will have a fragrant, herby aroma.
  • A lack of scent or a musty odor indicates the parsley is old.
• Choose Firm Stems
  • The stems should be firm and not bend or snap easily.
  • Soft, limp stems often indicate age or improper handling.

How to Store for Maximum Freshness

• In the Fridge (Best for Freshness)
  • Store parsley in the fridge in a plastic bag or airtight container.
  • Alternatively, trim the stems and place them in a glass of water, covering the leaves with a plastic bag.
  • Change the water every couple of days.
• In the Freezer (For Longer Storage)
  • Wash, chop, and blanch parsley briefly before freezing.
  • Alternatively, freeze in ice cube trays with water or olive oil to retain flavor.

How Long Will Parsley Keep Fresh?

• Fresh Parsley
  • If stored properly in the fridge, parsley can last for up to 7-10 days.
  • If stored in water (like flowers), it may last longer, up to 2 weeks.
• Frozen Parsley
  • Frozen parsley can maintain its flavor for 6 months to 1 year.
  • After this period, it may lose potency but will still be usable for cooking.

How to Prep Parsley for Cooking

• Rinse and Dry
  • Wash parsley thoroughly to remove any dirt or pesticides.
  • Pat dry with paper towels or use a salad spinner to remove excess water.
• Remove Stems
  • For cooking, strip the leaves from the stems.
  • While the stems are edible, they can be tough and fibrous, especially in curly parsley.
• Chop or Mince
  • Chop parsley roughly for garnishing or finely mince for incorporating into dishes.
  • Flat-leaf parsley is easier to chop finely due to its larger, flat leaves.