Parsley’s tangy, slightly peppery taste helps bring out the flavor
of other seasonings.
Parsley is one of the first herbs to appear in spring and is commonly used as a flavoring
and a garnish. It has a tangy, slightly peppery taste that helps bring out the flavor of other
herbs and seasonings, and provides a bright green color contrast, too.
Varieties
Though there are more than 30 varieties of this herb, the most
popular are curly-leaf parsley and Italian or flat-leaf parsley. The Italian variety, which is
a deep blue-green, is more strongly flavored than the curly variety and stands up well to
heat. Curly-leaf parsley is milder tasting, lighter green in color, and less perishable.
In addition to fresh, parsley is sold as dried flakes. However, fresh is more
flavorful.
Buying and storing tips
Parsley is sold in bunches. Choose bright-green leaves that show no
sign of wilting. Wash fresh parsley, shake off excess moisture, and wrap it first in paper
towels, then in a plastic bag. Refrigerate for up to one week.
Availability
Fresh curly leaf parsley is widely available year-round, whereas
Italian parsley may only be available in gourmet produce markets.
Dried parsley is available in the spice section of most supermarkets year-round.
Preparation, uses, and tips
Parsley stems have a stronger flavor than the leaves, but both are
used to flavor sauces, soups, salads, omelets, and stuffings. It can be used as a decorative
garnish for virtually any dish, but do not reserve it to use just as a garnish. Use parsley
generously—entire stems with their leaves. In fact, 1/2 cup (20g) of chopped parsley is
not too much when combined with small boiled potatoes
and butter. You can include it in steamed and blanched
vegetable dishes, as a base for salad dressings, as
a sauce ingredient, or generously strewn in soups and casseroles.
Soaking parsley in a marinade of oil and lemon juice
or sautéing it with onions and tomatoes can improve its taste-enhancing properties.
Parsley is popular in Brazilian cooking where it is used to season onion or shrimp pies, potato and
egg dishes, hearts of palm, seafood
casseroles, and poultry. It’s also one
of the basic French cooking herbs, often combined with
chervil, and appears in the classic herb combination fines herbes, which usually
features chervil, chives, parsley, and tarragon.
Parsley’s also an excellent natural breath freshener.
Nutritional Highlights
Parsley (fresh), 10 sprigs (10g)
Calories: 3.6
Protein: 0.3g
Carbohydrate: 0.6g
Total Fat: 0.08g
Fiber: 0.3g
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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