Parsley (Petroselinum crispum) needs a PR agency. Sadly, for years
parsley has clung to the edge of entree platters and was used as
borders in deli display cases to make the other food look
“fresh.” In ancient times even the Greeks ran
screaming from the sight of it. According to Plutarch, the ancient
Greek historian, an under-equipped Celtic ruler avoided attack by
Greek troops by capitalizing on their fear of parsley as The Herb of
Death. When he sent hundreds of donkeys blanketed in the herb to meet
the attackers, they turned and fled.
The parsley in your TakeHome box this week is Greeeat! Four out of
five chefs recommend parsley for cooking. Parsley really is the herb
that refreshes. It is abundant in chlorophyll, a well-known breath
freshener, and chock full of essential vitamins: just 2 tablespoons
provide 10 mg of Vitamin C.
Parsley keeps well. Store it as you would any cut flower. Snip off the
ends to freshen, then place the bunch in a partially filled glass of
water. Place a plastic bag over the bouquet and store in the fridge.
Pinch off leaves as needed to add a fresh taste to soup, salads and
pastas—or if you must, use as a garnish.
There are two main varieties of parsley, curly or flat/Italian - same
great taste! Parsleys refreshing taste pairs well with many foods. It
makes a delightful contrast with potatoes or dumplings and stands out
in Toubuleh, a well-known Middle Eastern dish. So the Parsley Council
would like you to reconsider parsley—it’s the herb
that tries harder.