Friday, February 11, 2011


"Think of parsley as an ingredient, not just a garnish, and you'll
never wonder what to do with the rest of a bunch again. Parsley can be
found year-round but is especially welcome in early spring, when it's
an affordable source of fresh flavor. Parsley is available in two common
varieties: curly and flat-leaf (also know as Italian). We prefer flat-leaf
parsley because of its intense flavor and more appealing texture.
When buying, look for parsley that is vibrant green and free of wilting
or yellowing leaves. At home, remove from its plastic bag and wash well with
cold water. Dry and store the bunch, loosely rolled in paper towels, in a
resealable plastic bag for up to 1 week.
Much more than a garnish, parsley adds a clean, bright flavor to a range
of dishes, such as soups, stews, sautes, dips, pastas, and salads. In general,
the leaves and the tender stems close to them are best for eating, and the
tougher stems can be used to flavor broths, soups, and stews."

-Everyday Food Magazine March 2010