Parsley (Curly Leaf) Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Petroselinum crispum
French, Italian & Greek cooking; Garnish, soup, vegetables & meat dishes.
Good quality parsley will be dark green, crsip and have a strong smell if a leaf is broken.
Avoid greens like cilantro or parsley that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Keep only stems wet in a glass or store dry in an air-tight bag.
In general, vegetables will not ripen further after harvest.
Parsley is low in saturated fat, and very low in cholesterol. It's also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A,
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
This Mediterranean herb belongs to the carrot family, is popular in northern Europe, and came belatedly to North America in the Nineteenth Century.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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Friday, October 11, 2013