Parsley is much more than a garnish. Its fresh, clean taste can lift and enhance most ingredients and dishes.
Parsley is native to central and southern Europe and widely used in their cooking along with Middle Eastern cuisine. There are two main varieties of parsley – Curly Leaf and Flat Leaf – the latter has a slightly stronger flavour.
Parsley works well with eggs, fish, mushrooms, sauces, salads and soups as well as rice and grains such as couscous.
Simple Parsley tips …
- Add freshly chopped parsley and a dash of lemon juice to a white sauce to enhance the flavour, serve with white fish or gammon.
- Make a simple salsa verde and serve with grilled white fish or grilled lamb chops.
- Parsley stalks are full of flavour and ideal for soups, stocks and sauces.
- Brighten up a couscous salad by adding chopped fresh parsley and a squeeze of lemon juice.
- For a simple supper, add fresh parsley to mushrooms cooked with butter and serve on toasted bruschetta.
Where to buy me
Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round. We carefully pack the herbs in the retailer’s packaging for Marks & Spencer, Sainsbury’s, Tesco and Waitrose and you can find them in the fresh produce area.
Curly Leaf Parsley
More traditionally seen as a garnish on the side of the plate, curly leaf parsley, as the name suggests, has a curled edge to the leaf with a fresh, green with a slight metallic taste.
The leaf structure helps it withstand cooking and is ideal in sauces.
Flat Leaf Parsley
The flat leaf variety is a classic Mediterranean herb, often paired with garlic as it combats bad breath! It has a slightly more pronounced flavour than curled parsley.
How to look after me
Where to keep me – Place your pot of living parsley on a saucer or in a planter in a bright place away from cold drafts. Do not put in the refrigerator.
How to water – Parsley is a naturally floppy plant, so be careful not to overwater. Water sparingly, little and often when the compost is dry to the touch. Do not leave to stand in water.
How to use – Pick off leaves or cut sprigs as required, you can use both leaf and stalk. Rinse before use under cold, running water.
Where to keep me – Store your parsley in a bag in the salad drawer of your refrigerator.
How to use – Rinse under cold, running water. Pick off leaves or cut sprigs as required, you can use both leaf and stalk.