Varieties

There are over 30 varieties of this herb. The most common ones are:

• Italian parsley - large, flat leaves, slight celery taste
• Curly parsley- leaves that frill or curl. Most common for garnish.

Availability

• Available all year round in the grocery store, although it's peak season is summer.

Purchasing

• Look for firm stems and unwilted leaves with no yellow discolouration.

Storage

• Refrigerate: Wrap leaves in plastic and place stems in a glass of water in the refrigerator for up to 5 days. Change water every other day.
• Freeze: Finely chop and freeze in ice cube trays with a little water. Once frozen store in freezer bags. Simply add parsley ice cubes to cooked dishes when needed.
• To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on high for 2 minutes. If leaves turn black when drying, discard.
• Store dried herbs in a cool dark place, in an airtight container.

Preparation

• Wash fresh parsley under cold water, shake off excess water and pat dry.
• Finely chop leaves with a knife or cut with scissors if a larger chop is needed.
• Add whole stocks (leaves removed) to soups or stews, when added flavour is needed, but green herb leaves are not visually desired. Remember to remove before serving.
• Fresh herbs are tender and are best when added late in the cooking process…10 minutes before complete.

Pairs Well With

• Grilled meat, poultry, stuffing, soups, stews, eggs, potatoes, salad, butter