Parsley
Petroselinum crispum
Similar veggies:
Celery, lovage
A quick introduction
Parsley is one of the most widely-used herbs in a number of different global cuisines. The flat-leafed green herb has a fresh and grassy taste, and it's perfect as a garnish on top of a variety of dishes.
Storage
As with all leafy greens we recommend washing parsley in cold water, then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
spring to fall
Suggestions for preparation
Parsley pairs very well with seafood, for example on top of pasta with mussels or in an octopus salad. Parsley is also the main herb in tabbouleh, a fresh salad popular in the Middle East, prepared with a mix of ingredients such as bulgur, mint, onions, and lemon. It is the star of the Italian salsa verde sauce that can be served with grilled vegetables, meat or fish. In winter we like to make a simple salad with orange, pomegranate seeds, black olives, parsley and red onion.
Recipes
Parsley is undoubtedly the main player in tabbouleh. Here is a 'quest for the perfect tabbouleh' by Felicity Cloake that tells you all you need to know about this kitchen classic.
And here a recipe for a salsa verde that is delicious with fish, meat roasted vegetables.