Parsley

Parsley is  one of the most versatile and widely recognised herbs used in cooking.  There are two main varieties of parsley- Curly leaf and Flat leaf.  Curly Leaf is the ubiquitous variety used as a garnish in restaurants, cafeteria’s and café’s,  however, both varieties are widely used in cooking.

Personally, I prefer Flat Leaf parsley- for no other reason than I think it is easier to chop and I like the look better than Curly Leaf, which reminds me of tired old school meals.

Parsley has a light scent and fresh taste, and can be used in anything from soups and sauces to vegetables and meat. In Middle Eastern cuisine, parsley is one of the main ingredients in salads, soups, hummus or meat such as lamb.

“Parsley contains several important nutrients, such as vitamins A, K, and C. It’s also a good source of the minerals calcium, iron, magnesium, and potassium.  Vitamin K plays and important role in bone and heart health, and is essential for proper blood clotting, and Vitamin A is essential for your immunity and eye health. Plus, it’s important for your skin and is packed with Vitamin C, a nutrient that improves heart health and is vital to your immune system”.  

Parsley is hearty and easy to grow.  If you have an over abundance, it is easy to freeze-  simply remove the leaves and whiz in a food processor [or mince finely by hand].  Pop that into a small plastic container with a sealable lid and remove the amount you need as you go.  You can keep it in the freezer for up to six months, but with fresh parsley growing in your garden, and the fact that it is readily available probably means you won’t need to store it for that long in your freezer!  

Fresh vs Dried?  I vote for fresh every time, and in fact, we don’t even have any dried in our kitchen because it grows outside year round.  As a backup, you probably should include a jar in your herb and spice cupboard.

Packing a powerful punch and highly versatile, parsley is a staple for your herb garden and in the kitchen.  

Resources: [1]