Parsley can be kept in a perforated bag in the refrigerator, or stem-down in a glass of water. If the parsley is slightly wilted, sprinkle it lightly with water or wash it completely without drying before storing in the refrigerator. However, it is best to wait for washing until ready to use in your recipe.

Drying

Flat-leafed parsley can be dried by laying it out in a single layer on a clean kitchen cloth. Once dried, keep it in a tightly sealed container in a cool, dark place.

Freezing

Curly parsley is best preserved by freezing. Either freeze the leaves in a single layer and keep in an airtight freezer bag, or chop and put into ice cube trays, fill with water, freeze and then keep in a freezer bag.

Preparation

To wash parsley properly, place in a bowl of water and swish it around with your hands, to loosen the dirt.

How to cook it

Curly parsley is used more as a garnish, with flat-leafed or “Italian” parsley used for cooking and hot dishes. To retain the flavour, add the chopped parsley towards the end of cooking, or sprinkle it on top of your finished dishes just before serving.

How to use it

Parsley goes well with oregano, marjoram, thyme, garlic, mint, tomatoes and fennel, as an example. Chopped parsley can be sprinkled on a many different recipes, including salads, dressing, dips, soups, sautéed vegetables, and fish. Save the stems for use when making stocks or soups, removing them before serving. Stretch homemade pesto and other green sauces by adding parsley during mixing. Stir parsley into melted butter for pasta or for a steamed vegetable topper. Combine chopped parsley, garlic and lemon zest, and use as a rub for chicken, lamb and beef.

PARSLEY AND GARLIC BREAD

Serves 3-4. Makes a great starter or accompaniment to a big bowl of chili con carne or spaghetti bolognaise.

A few sprigs of fresh parsley, finely chopped
2-3 cloves of garlic, minced
50 g of butter, slightly softened
1 baguette
salt and pepper to taste

Combine the parsley, garlic, butter and a sprinkle of salt and pepper if desired, and mix very well. With a bread knife (or other serrated knife) slice the baguette diagonally, 3/4 of the way through (don’t slice through to the bottom of the bread). Spread the butter mixture between the slices, wrap the baguette in foil, and bake on a tray for 15 minutes or until the bread is browned and the butter is melted.