Parsley is probably the most common herb, although it is not in the least boring. It grows and is grown practically everywhere in the world. Its green leaves decorate and flavor, but its somewhat overlooked root can also be cooked. There are different varieties of parsley, among them flat-leaf parsley and curly-leaf parsley, which have serrated and very green leaves. Curled dwarf parsley has even more serrated leaves, but it is not very fragrant. Hamburg parsley is grown for its long root, which resembles a turnip. Its yellow-green leaves are used in a similar way to flat-leaf parsley.

Fresh parsley should have dry stems (stalks), not soft from having spent time in water, and lush green leaves with no traces of yellow. Parsley can be found in different forms in stores: fresh (in bunches and vacuum packed or packaged under a controlled atmosphere, in whole leaves, or chopped), frozen (chopped after washing), and dried (in whole leaves, chopped, in cubes, powdered).

Wash parsley before use.

It is used in marinades, broths and stocks (the stems), and is part of a bouquet garni. Whole leaves are used in herb salads and chopped in salad dressings. They are found in the classic persillade (chopped parsley and garlic), compound butter, gremolata, stuffing, vegetable dishes, and potatoes dishes, etc. It is used to make soups, puree, and sauces. It can replace basil in pesto. The leaves are sometimes fried. It is used to make jelly in Great Britain. In the Middle East, it is an ingredient of tabbouleh. Parsley root is peeled and grated, or can be added in small slices to salads, soups, or vegetable casseroles.

Fresh parsley should be stored, with its stems, in a glass of water or wrapped in a damp paper towels in the refrigerator. Dried, it should be kept in its packaging in a dry place.

Parsley is extremely rich in antioxidants, minerals, and vitamins. It is still used in herbal medicine but was used in conventional medicine for a long time. However, this is not particularly important given the small amounts usually consumed when it is used as decoration or flavoring (a pinch of chopped parsley weighs barely 1 gram). This is why it is a good idea to consume large quantities of it.

  • Flat-leaf parsley
  • Italian Giant Curly parsley
  • Vert foncé and Vernusson
  • Curled dwarf parsley
  • Verta and Falco

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