At Ralph’s, you will find the Curly Parsley variety. This inexpensive herb has green, curly leaves and is used as a seasoning in cooking, popular as a garnish, and provides a distinct slightly peppery flavour to salads and sauces. Its mild, yet delicious and vibrant taste and colourful appearance make this herb a must-have in the kitchen for both beginning and more sophisticated cooks.
HOW TO CHOOSE
Parsley is sold in bunches and is readily available throughout the year.
Choose bright-green leaves that show no sign of wilting.
By selecting one of the following storages methods, green leafy herbs should keep perky a week or two but use them while they are freshest to get the best flavour:
- Treat them like cut flowers by placing the bunch in a jar of water. In this case, however, it’s best to place a plastic bag over them to ensure that other food odours are not absorbed.
- Store green leafy herbs, like parsley and cilantro, wrapped in a damp paper towel that is in a sealed plastic bag. Label the bag and date it so you don’t forget. If they begin to loose their perkiness, cut off the bottoms and refrigerate them in a glass of water.
- If you get your herbs pre-packaged in a plastic container, it’s usually best to keep them in that container.
To freeze Parsley may be tightly wrapped in tin foil and frozen in an airtight freezer bag or container.
Rinse under cold running water just before using, and shake off excess moisture, spin or pat them dry.
The stems of herbs are edible. Put them to good use by chopping and adding them to soups and stocks.
To chop, one method is to hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely.
To mince, coarsely chopped leaves, use a sharp knife blade and with a rocking motion, cut back and forth across the leaves until they have been cut to the desired fineness.
Parsley stems have a stronger flavour than the leaves, but both are used to flavour savoury sauces and soups, salads, omelettes, and stuffings. Even the thrift-conscious will agree that this herb is a healthy, delicious choice when making pestos, herb breads, boiled potatoes, and vegetable dishes.
Brazilian cooking uses parsley to season onion and shrimp pies, potato and egg dishes, seafood casseroles, and poultry.
You can pair parsley with virtually any other herb as the flavour is not overpowering and seems to compliment and balance the others nicely.
To Accentuate Flavour
Soak in a marinade of oil and lemon juice or sauté with onions and tomatoes to bring out this herb’s flavourful properties.
Did you know about parsley’s healing properties? Rich in anti-oxidant nutrients and protection against rheumatoid arthritis it , also, contains vitamin C, vitamin A , and beta-carotene. Plus parsley is a good source of folic acid and some consider it as one of the most important B vitamins. Wanting to make healthy choices that may help your cardiovascular health? Eat parsley.
Parsley (fresh), 10 sprigs (10g)
Total Fat: 0.08g
- Parsley has the ability to cancel out garlic and onion odours. Since it’s an excellent natural breath freshener parsley can help balance a dish if you made it too garlicky by accident.
- Parsley is universally popular.
- The name stems from the Greek word meaning “rock celery” (Celery being its relative.).