Parsley

There are many varieties of parsley but the most common are curly-leaf parsley and flat-leaf parsley. Flat-leaf parsley has a stronger flavor and is widely used in Italian cooking. Either may be used as a flavorful ingredient in recipes or as pretty garnish when serving.

Parsley is high in vitamin C, and is also a good source of vitamins A and K. Parsley is commonly confused with cilantro because of the shape of its leaves. Rub the leaves between your fingers and smell it to be sure you have the right herb.

Wash, discard thick stems and dice before adding to salad dressings, coleslaw, to soups, stews, pasta, roasted potatoes, and in hot or cold grain bowls (with quinoa, couscous, or in tabouleh salad). Reserve whole strands of parsley for making homemade stock or as decorative garnish when serving a meal.

Wrap parsley leaves in a damp paper towel and store in a plastic bag or reusable container. Bunches can also be treated like cut flowers. Simply trim the stems and store them in a jar or container with a little water in the bottom. Place a plastic bag over the leaves and store in the refrigerator until you’re ready to use.