Ingredients

Parsley

Most people do not realize that this herb has more uses than just being a decorative garnish. Parsley is rich of nutrition like vitamin A; K; C; E, vitamin B 6;12, calcium,  iron, potassium and zinc. It’s the world's most popular herb. Parsley is a biennial plant that will return to the garden year after year once it is established.  The flavor is fresh and grassy, and works well with most other ingredients. Look for bright green bunches, with no wilting or discoloration. Curly parsley is darker than the flat leaf variety, and has a milder taste. The flat leaf is much easier to clean; the curly type can trap lots of dirt in its frilly leaves.

Wash and then chop the leaves either finely or coarsely for dishes like meatballs, fishcakes, burgers, salsas, marinades, soups, stews and sauces. The stalks have a lot of flavor, too. They can be chopped finely and added as well- or use them for making stock.

Parsley should be wrapped in a damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to 3 days. Alternatively parsley can put in a glass of water in the fridge, covering the leaves with a plastic bag. This way it can last for up to a week. Dried parsley should be stored in an airtight container in a cool, dark place. It will keep for up to 4 months.