Parsley we often think of as a useless herb, aside from the hint of healthy green added to our plate. The reason parsley makes our food look so healthy is because parsley is actually very healthy for us. But you don’t get healthier by looking at parsley, now do you?
Parsley contains two major components that are particularly healthy for us: volatile oils and flavonoids. Volatile oils tend to inhibit tumor formation, and the flavonoids act as antioxidants. This dark green herb is also a great source of Vitamins A and C.
Throughout the year, our farm offers two varieties of parsley as well as parsley root. But what is the difference between parsley variants? Why would we choose one over the other?
The name parsley comes from the Greek work for “rock celery,” and it is in fact related to celery. Parsley hails from the Mediterranean and comes in over thirty varieties. Its main categories are flat-leaf (also called Italian) and curly. Here at GTF we grow both types: Italian parsley and Moss parsley (which is a type of curly parsley). The main difference between them is that the flat-leaf parsley usually has a more robust flavor. Curly parsley can be flavorless or more bitter, depending on the plant. Both types can be used for cooking. Simply taste the parsley first in order to get a feel for its flavor, then decide how you’d like to use it.
Instead of throwing out the stems, which have stronger flavor than the leaves, use them in a bouquet garni, add them to soup stocks, or add when cooking beans.
When buying parsley: Choose a bunch that has bright green leaves and shows no signs of wilting.
To store parsley: Wash fresh parsley, making sure to shake off excess moisture. Wrap it in paper towels, followed by wrapping it in a plastic bag. A fresh bunch of parsley can be refrigerated in this way for up to one week.