Parsley
There are more than thirty varieties of parsley, the most common being curly leaf. Italian parsley (known as flat-leaf) is also popular, with a stronger flavor than the curly-leaf variety. Below are a few extra tips for parsley storage and use.
Storage:
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To store fresh parsley, place stem side
down in a glass of water. Cover the parsley with a plastic bag and
refrigerate. Changing the water every few days will allow the parsley to
keep for about one week. -
Parsley can also be frozen for later use. Blanch before freezing to retain green color. To blanch, drop parsley into a boiling pot of water for a few seconds, then remove with a slotted spoon and place in a bowl of ice water for a few seconds to stop the cooking process. Dry the parsley on paper towels. To freeze, place the parsley in a single layer on a cookie sheet lined with waxed paper and freeze. Once frozen, the parsley can be placed in a re-sealable plastic freezer bag and kept frozen for up to four months.
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To dry parsley, wash it well and then pat dry. Gather the parsley into a small bunch, tie the stems together with string and hang upside down in a dark but well-ventilated area until the leaves are brittle (about one week). Remove the leaves from the stems, and then store in an air-tight container. Dried parsley will last up to six months.
Uses:
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Parsley can be added to salads, vinaigrettes and pasta dishes.
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Try mixing curly-leaf or flat-leaf (Italian) parsley into softened butter. Place the butter in small molds and form into logs or balls for a nice presentation at a dinner party.
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Parsley can be used as a garnish atop garlic bread.
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When parsley is dry, you can either chop it by hand, with an electric mixer, in a small food processor or with scissors.