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Also call:
 | DESCRIPTION
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Parsley has a long stem and has frills
that are bright green in colour which grows up about 30cm tall. It is
often called curled or triple-curled parsley. It is different
from the Italian parsley as Italian parsley have larger, flatter leaf
structure which has a mild celery flavour. The flowers of the Parsley
are flattish dome of white which blooms in summer and have to be cut
off from this herb as it comes out, so that we could prevent this herb from
setting seeds and from dying back.
| HISTORY AND ORIGIN
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The Greeks used Parsley as a garlanding
and funeral herbs, as well as a dried food for horses. The Romans
emperor was extremely fond of the cheese flavour with its seeds.
Parsley was known to have a good source of iron and vitamin A, B and C.
| BUYING AND STORAGE
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When choosing fresh Parsley, select
those that have firm stems and those that the leaves are not wilted for the
best nutrition and flavour. The stems can be put in the cold water for
about a week. Dried Parsley are best bought green and best stored in a
glass jar away from the light.
| PREPARATION AND USE
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Parsley are use as a garnish for
savoury dishes. Can also be use in soups, casseroles and stews.
Both fresh and dried Parsley can be put in cooked vegetables, herb butter,
salad dressing, soup and stuffings.
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