Parsley is probably best known as a boring garnish, but fresh parsley has so much flavor! It pairs marvelously with Mediterranean, French, and Italian flavors, and gives a fresh boost to any dish.
Store parsley in an unsealed bag in the fridge for up to a week. If you’d like to dry it, hang a bundle upside down in a place with good air flow and no direct sunlight. Once it’s dry, remove the leaves from the stems and store in an airtight container for six months or more.
Cooking with this Spice
Add chopped fresh parsley to soups, stews, or stir-fry within the last 5-10 minutes of cooking. Stir it into casserole just before baking. Add it to sauces too! The stems are edible, but have a much different consistency. I tend to use them in pesto because they get blended up, but not in other recipes. You can, however, save them and use them in your homemade chicken stock to get a nice flavor!
Parsley is related to dill and celery, so if a recipe calls for one of those and you don’t have it, try substituting parsley!
- Substitute it for all or part of the leaves in pesto
- Cucumber salad
- Leek Frittata
- Fresh Summer Salad
- Crock Pot Gumbo