What Is It?
Parsley is an herb plant commonly used in Mediterranean cuisines but can also be found in other parts of the world. Easily find parsley throughout the traditional dishes of Greece, Italy, Portugal, Spain, Malta, Morocco, Algeria, Tunisia, Cyprus, Israel, Lebanon and Turkey.
It belongs to the Apiaceae family, which produces thousands of varieties of scented plants including anise, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel and lovage.
Flat Leaf vs. Curly
There are two main types of parsley cultivated:
- Flat leaf (also known as Italian parsley)
- Curly
Flat leaf parsley, has a stronger flavour and is the more favourable option to cook with.
Curly parsley is often viewed as a garnish or decoration piece but can be used just the same in cooking methods.
Buying & Storing
When purchasing parsley, avoid bunches with limp leaves and stems. Aim for bright crisp greens.
But for real, a money saving tip for my fellow penny pinchers, parsley is super easy to grow and can be grown indoors and outdoors. Such easy access to this versatile herb all year round!
I like to keep the whole bunch fresh in the fridge to use in a variety of applications. My tried and true method of preserving the lifespan of store bought parsley is to keep it in the plastic produce bag from the grocery store.
Soak a paper towel with water and wrap it around the stems twist end closed to cover all of roots. Place a small piece of dry paper towel at the opposite end where the leaves are to catch excess moisture. Tie the bag closed and keep in the vegetable crisper drawer. The bunch will last for weeks with minimal loss of leaves.
Harvested parsley wilts away eventually so freezing it is a popular method of preservation.
Freezing
- Wash the parsley and clean off the bad leaves. Allow the greens to dry on a tea towel.
- Tuck and roll the bunch lengthwise similar to the chiffonade method. Finely slice the leaves and stop at the stem. Set aside the stems and pass through the cut leaves with the knife for a fine chop.
- Store leaves and stems separately in an airtight container of freezer bag and use when needed.
Parsley leaves also preserve well when frozen submerged in fat (for example using olive oil poured in an ice cube tray or incorporating it in an herb butter to freeze).
Cooking
Get the most from your bunch by using the leaves for salads and pastas as they quickly lose their punch in the cooking process.
Save the stems to use in soups, sauces and stews. The stem holds the most flavour and can withstand longer cooking times.
