Parsley is a bright green herb that has a light, fresh flavor. Two forms of the spring biennial exist: curly-leaf and Italian-leaf. Curly-leaf is used primarily as a garnish, while Italian, or flat-leaf parsley, is used for cooking due to its strong flavor.
A good source of vitamin A, C and folic acid, parsley has been used by Asian societies as a diuretic in teas for centuries. It is also considered to be a potent breath freshener.
Popular in European, American and Middle Eastern cooking, parsley is a flavorful herb that can bring life to any dish. Not convinced? Try some of the delicious parsley-containing recipes below, or better yet, grow some for yourself.
Growing your own parsley is easy. Plant parsley seeds in a deep, thin pot on a sunny windowsill and water frequently! Soon, you'll have your very own parsley plant. Enjoy!
Parsley and Almond Salsa
1 shallot, minced 2 tablespoons red wine vinegar Salt 2 tablespoons capers, rinsed and chopped 1 cup flat-leaf parsley, finely chopped 1/2 cup sliced toasted almonds 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand for 30 minutes. Add the capers, parsley and almonds. Toss until well combined and add olive oil. Season to taste. Serve immediately.
Makes six servings.
Hooray for Spring Parsley Spaghetti
1 pound of spaghetti or any other thin pasta 1/2 cup (packed) fresh parsley leaves 2 cloves garlic, minced 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste Parmesan cheese-optional garnishMakes 6 servings
In a large pot, bring water to a full rolling boil and add pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish. Meanwhile, rinse, pat dry and cut the parsley very finely. In a skillet, heat olive oil. Add garlic, and cook until fragrant. Then add the parsley, remove from heat, and season to taste with salt and pepper. Add sauce to the pasta and toss to combine.
Laura Nichole Heverling is completing a dual-masters program in clinical nutrition and nutrition communication at the Friedman School of Nutrition Science and Policy. She has a BS in food science and human nutrition from the University of Florida.
