Usually a garnish, parsley is also used in soups, vegetables, meats and sandwich fillings. Often added to French, Italian and Greek dished. There are two types of parsley, those with curly, fringed leaves, and Italian parsley, which has flat leaves.
In general, herbs should be fresh looking, crisp and brightly-colored. Keep only the stems wet or store dry in an air-tight bag.
Avoid herbs 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.
Available year-round from California. Washington parsley is available June through October.
This Mediterranean herb belongs to the carrot family, is popular in northern Europe, and came belatedly to North America in the Nineteenth Century.
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