Parsley

How to Choose the Best

There are two types of fresh parsley sold year round: curly leaf and Italian. Choose parsley with crisp, brightly colored green leaves and avoid limp or sagging stems. Parsley has a strong taste and mild aroma. It is also sold in a dried form but is much less aromatic.

Shelf Life and Storage

Store fresh parsley bunches in the refrigerator, preferably with the stems in a glass of water for up to one week. Loose, fresh parsley leaves should be wrapped in a paper towel and placed in a plastic bag in the refrigerator. Store dried parsley in an airtight container in a cool, dry place for up to 12 months before it becomes stale and dull.

Freezing

Delicate raw herbs cannot withstand freezing temperatures.

Preparation Suggestions

Chopped or minced flat leaf parsley is an easy way to visually enhance any savory food with a sprinkling of green confetti. Toss whole parsley leaves into a salad and add a unique herb twist. A sprig of curly parsley is commonly seen as a final garnish for a dish or buffet. Add the leftover picked stems to simmering stocks to enhance their flavor. Chew a sprig of parsley after eating to freshen your breath.