How to Use Culinary Herbs: Parsley

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By Norma Erickson
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Parsley

If the only place you ever see parsley is the side of your plate at a restaurant, you are missing some great health benefits. Parsley is rich in iron, calcium, vitamins A, B, C and K. It has more beta carotene than carrots and high antioxidant content. The mild taste of parsley makes it extremely versatile, adding bright color and fresh taste to many dishes.

Difficulty: Easy

Instructions

Step 1

Add parsley to your cooking. The mild flavor accents almost any dish, including soups stews, sauces, meats, poultry, fish, vegetables, cheese and egg dishes, or any type of salad. Italian parsley has a stronger flavor than the curly variety. If you like an even stronger flavor, use the stems too. Basically, in cooking, you can’t go wrong when adding parsley.
Step 2

Use parsley as a breath freshener. That little sprig of parsley that you use to decorate your serving plate makes an excellent after dinner breath freshener. Just eat it after your meal.
Step 3

Get your vitamin C while enjoying a nice warm cup of parsley tea. Steep 2 tablespoons of fresh parsley in boiling water for 10 minutes. Relax and enjoy.
Step 4

Try a European treat at your next party. Dip parsley clusters in a light tempura batter and deep fry at 365 degrees for a couple of minutes (just until light golden brown).

Tips & Warnings

1 teaspoon of dried provides the flavor of 1 tablespoon of fresh parsley.
Parsley retains more color and flavor when dried in the microwave (see link below).
Parsley is easy to grow in the kitchen window as long as it is planted in a deep pot to accommodate the long tap root.

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Comments

jamaclassics said

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on 7/31/2009 Parsley is a great anti-parasitic, too. I boil little bunches fresh from the garden and then serve the water to my cats after it cools. Terrific article!