Parsley

In Antiquity, the Greeks considered parsley as a symbol of celebration. It is only in the Middle-Ages that it started being used as an aromatic herb. There are three main species of parsley: curly parsley with long stems, more aromatic flat parsley (also called Italian parsley) with a celery-like taste, and Hamburg parsley that is cultivated mainly for its tender edible roots.

Culinary tips and advice

• Wash parsley thoroughly as it tends to retain sand and earth. Do not soak, simply swish back and forth in cold water and dry with paper towels or spin in a vegetable dryer.
• Parsley can be used many ways: fresh, dried, frozen or marinated.
• Parsley should be added in the final minutes of cooking to maximize the flavour and aroma.
• With thyme and laurel, parsley is a primary ingredient in the making of a traditional bouquet garni.
• Parsley is the main ingredient in Lebanese tabouleh.

Storage Life
Parsley can be stored in the refrigerator, in a perforated plastic bag. It requires no blanching before being frozen and can then be used without thawing. Dried parsley should be stored in an air-tight container, away from light and humidity.