How many times have you been left with an overabundance of parsley in the fridge? Most cooks use it as a quick garnish or to add color in an unconsidered way. It can, however be enjoyed on its own right as a primary ingredient. Parsley is a gem of an herb – it is rich in Vitamins K, A, & C, potassium, folate, and fiber – like most green, leafy veggies (parsley is listed as a super-food). You may be surprised at how flavorful it is when not just a sprig on your plate.
Tip: Look for flat-leaf Italian parsley, which tastes similar to curly, but has a more pleasing texture. To keep it fresh, wash it with cold water, shake off the excess, wrap it in a paper towel, and place it in a plastic bag in the refrigerator. Parsley will stay fresh for about one week.
Recipes:
Parsley and Caper Sauce – a no-cook blender sauce
Olive and Parsley Salad – perfect as a side to grilled fish
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