Curly-leaf and Italian (flat-leaf) parsley are the best-known varieties of this widely used herb. A member of the carrot family and a Mediterranean native, parsley has green leaves and a fresh flavour. Italian parsley is the
more versatile: its flat, serrated leaves add a stronger, sweeter, fresh peppery flavour to a variety of dishes. The milder curly-leaf parsley is also used as a garnish.
Keep refrigerated for up to 7 days.
Prep and cook:
Rinse, pat dry with paper towels. Cut the leaves from the stem with a sharp knife or kitchen scissors, then chop the leaves as needed. Parsley blends well with many herbs and seasonings. Use in salads, dressings, dips, spreads, sauces, soups, stews, casseroles, stuffings, and roasted meats and seafood.
Sprinkle on soups, omelets, cooked vegetables and pasta.
Parsley is a key ingredient in Middle Eastern tabbouleh salad, the Italian condiment gremolata, French persillade seasoning, and Argentinian chimichuru sauce.
Goes with herbs, spices and flavours such as: Balsamic vinegar, breadcrumbs, butter, coriander/cilantro, cumin, garlic, lemon, mint, mustard, olive oil, olives, oregano.
Foods: Beans, bulgur, capers, carrots, chicken, eggplant, mushrooms, onions, potatoes, seafood.
Low in calories, fat and sodium.
Excellent source of vitamin A, C, and K.
Contains phytochemicals including lutein, luteolin, and quercetin, anti-oxidants that may help prevent eye disease and certain cancers.