Everything You Need To Know About Cooking With Parsley

If there was ever an unjustly overlooked herb in the kitchen, that herb would be parsley. This beautiful, bright green herb is often relegated to either the edge of the plate as a garnish, or chopped and sprinkled over things just so there's "something green." Parsley is not only delicious, but packed with nutrients. And it holds a central place in many of the world's great cuisines.

What Is Parsley?

Parsley (Petroselinum crispum) is a flowering plant in the family Apiaceae. It is native to the Mediterranean region, including Northern Africa. Of course, it is now grown all over the world. There are three main types of parsley: curly (or French), flat (or Italian), and parsley root. In general, curly is the garnish, flat is the one used in cooking and sprinkling, and parsley root —

a different variety from the flat and curly parsleys — is used as a root vegetable. Parsley root looks like a fat parsnip, and has a similar taste.

How to Harvest Parsley

Parsley is, like all herbs, happiest when frequently cut. I plant parsley in the early spring and can usually continue to harvest it through Thanksgiving. (And if it's a warm Autumn, sometimes all the way to Christmas.) Using sharp scissors or garden shears, cut parsley to within an inch of the ground. And remember not to waste the stems when it comes time to cook; the leaves aren't the only usable, flavorful part of the plant. When it comes to parsley root, you'll want to harvest after the first freeze, but before the ground freezes over.

How to Store Parsley

If you're buying parsley from the store, the first thing to do is remove the rubber band or wire tie holding the bunch together. I then wash the parsley, spin it dry, and roll it up in paper towels. I then place the roll in a zip top bag, leaving the bag unsealed, and store in the fridge. Another method, if you have more room than I do, is to place the stems in a glass of water, like a bouquet of flowers, and store in the fridge. I will also chop the leaves fine, roll them in paper towels, and leave in an open zip top bag.

What Does Parsley Taste Like?

Both curly and flat-leaf parsley deliver a very fresh, clean, "green taste." It is just a bit peppery, and a touch bitter. You can really consider parsley your "all-purpose" herb, because there are not many savory dishes where it's flavor wouldn't be welcome to the mix. Plus, it plays well with most all other fresh herbs. Parsley root tastes very much like a combination of parsnips and celeriac.

What Is Parsley Good For?

I love the clean, herbaceous flavor of parsley, and use it a great deal. You can mix parsley leaves in with salad greens for an exceptionally vibrant salad. And a handful of chopped fresh parsley is welcome in virtually all of my soups, stews, and sauces. Tabbouleh (pictured above) is a great way to highlight the flavor; really, any mixed grain bowl benefits from a healthy amount of parsley. I always add a few tablespoons of parsley to my pesto, and if you want a more parsley-forward condiment, you have to try gremolata. Steamed new potatoes, salsa verde, and a bouquet garni… they all clamor for the freshness of parsley!

And yes, I do frequently sprinkle some minced, fresh parsley over top of various dishes as a finishing touch — however, it is not just for a "something green" pop of color. The fresh hit the uncooked parsley brings will lighten and brighten up any dish that might feel a little heavy. It's effect is very similar to a squeeze of lemon juice, a sprinkle of lemon zest, or a few drops of vinegar. Parsley root can be used anywhere you'd utilize other root vegetables (such as carrots and parsnips): in soups and stews, gratins, roasts, and mashes.

Can You Freeze Parsley?

Like other soft herbs, it can. I recommend using one of these two methods. Process parsley and olive oil into a very basic "pesto'' and freeze that. You can even portion the mixture into ice cube trays so that you can easily pop out a few cubes at a time as you need them.

You can also wash, dry (completely), and freeze fresh parsley on a sheet tray, and then transfer it to zip-top bags. Neither of these methods will give you a texture that will work like the fresh herb, but the flavor will definitely still pop in cooked dishes.

The bottom line is that parsley deserves a great deal more respect than it generally receives. Especially in the summer, use it by handfuls rather than by teaspoons. The freshness (and Vitamins A, C, and K , as well as Lycopene, and antioxidants ) it provides is more than enough reason to move it from the edge of the plate to the center!

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