Parsley should be stored, unwashed, wrapped in a damp paper towel inside a plastic bag and kept in the refrigerator.
Parsley is in the Apiaceae family, the same as carrots and parsnips, and is native to the Mediterranean. The green, scalloped leaves of this vegetable/herb grow in rosettes of three and resemble cilantro, but parsley has pointed leaves where cilantro’s are rounded. Parsley’s flavor is mild, fresh and almost bitter and peppery. We grow two types of parsley: Italian or flat leaf, and curly leaf. As the names suggest, the Italian parsley has flat leaves, whereas the curly leaf has leaves that are ruffled around the edge. Those who are more familiar with parsley’s flavor say that the Italian variety is the more flavorful of the two. We plant parsley in May, and harvest starts near the end of June and continues through October.
Parsley is most commonly known as a garnish, however it is so much more than that. It can be added fresh to sandwiches, and can be used on its own as a base for a salad, as in Lebanese tabbouleh. In Italy, it is the main ingredient for their salsa verde where it is customarily served with bollito misto or fish. Parsley is also mixed with garlic and lemon zest to create gremolata, another delicious Italian condiment. In Brazil, chopped parsley and scallions are used to create the very popular seasoning cheiro-verde, used to season everything from meat, vegetables, rice, beans, soups and condiments. Alongside thyme and bay leaves, parsley is the star of the French bouquet garni, which is used to season stock, soups and stews.
Before using parsley, wash it by swishing it in a bowl or sink of cold water until all dirt has been removed. As with any fresh herb you cook with, you will want to add it near the end of the recipe for it to retain its fresh, bright flavor.
Health & Nutrition: Parsley is an excellent source of vitamins A, C and K. In fact, half a cup of raw parsley has 554% (that’s right, it’s not a typo: 554%!) of the daily recommended dose of vitamin K, and 54% of vitamin C. Vitamin K is an essential nutrient for bone health; it keeps bones dense, which helps against fractures and breaks. It is also packed with antioxidants, including myricetin, apigenin, beta carotene and lutein. This mix of antioxidants helps fight cancer and diabetes as well as purify the blood. It also boasts twice as much iron as spinach. In traditional medicine, parsley has been uses as a digestive aid for thousands of years.
Growing Information: Out of the two varieties we grow, Italian parsley is the more hardy. It is better suited for the colder Midwest temperature than its frilly counterpart.
Additional Fun Facts: Parsley gets its name from Greek, and means “rock celery.”
