%AM, %09 %051 %2017 %00:%Jan

Parsley/Continental Parsley

Written by
Rate this item
(0 votes)

In ancient times parsley wreaths were used to ward off drunkenness — though proof of their efficacy in that capacity is scarce. Today, this slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored continental or flat-leaf parsley. Fresh curly leaf parsley and continental parsley is widely available year-round.

Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavour of fresh. Parsley is an excellent source of vitamins A and C.

Read 852 times Last modified on %AM, %09 %054 %2017 %00:%Jan
More in this category: « Coriander Marjoram »