Use Fresh Parsley

Parsley is an essential herb for cooking.

Parsley is an herb for all seasons. Its bright green leaves mimic the new growth of spring. It offers a cooling freshness for the heat of summer. In the fall, sprinkled over stews and soups, it recalls warmer days. And in winter, whole sprigs added to holiday dishes are festive. Parsley is available in supermarkets year-round, so you can easily add it to your cooking repertoire.

Instructions

Wash and Store

1. Fill a basin or bowl with enough water to wash the parsley.

2. Gather the parsley by the stems and swish the leaves vigorously in the water. Any dirt sinks to the bottom of the bowl. Repeat with clean water if the water turns muddy.

3. Hold the parsley by the leaves and swish the stems in the water.

4. Put the parsley into a salad spinner. Try to keep it in bunches, but don't overcrowd the spinner. Instead, spin the herb in batches.

5. Spin the herb. It should be mostly dry -- a little moisture is normal.

6. Put a paper towel in a plastic bag and add the clean parsley. Don't seal the bag. Refrigerate until you need it.

Chop and Use

7. Hold the stems together and arrange the parsley on a cutting board.

8. Cut the leafy tops off the stems with a knife.

9. Keep the stems and leaves separate and mince each finely.

10. Add the minced stems to dishes such as stocks and soups as they cook. They add a flavor much like celery.

11. Add the minced leaves to dishes at the end of cooking or sprinkle over the top for a jolt of freshness.

Other Uses

12. Substitute parsley leaves for basil in pesto. It will have a different flavor, but it is an effective way to use the herb when you have too much. Pesto also freezes well.

13. Mix minced parsley leaves with grated lemon peel and a little garlic. This mixture is gremolata, a traditional garnish for braised dishes like osso bucco. But you can sprinkle it on any dish that needs a bright lift.

14. Use the parsley as a main ingredient in salads instead of lettuce. Or try tabbouleh, a Middle Eastern salad with parsley, mint bulgar wheat, lemon juice and tomatoes.

Tags: parsley leaves