ingredients

Parsley is one of the most popular and utilised culinary herbs. There are two types, the curly leaf or the flat leaf, commonly known as Italian or Continental parsley. In years past Parsley was regarded as the only herb to garnish food, today there are many more alternatives, however either variety still adds a fresh decorative finish to any savoury dish.

Parsley loses its colour and flavour when cooked so it is best added just before serving. Italian parsley holds its flavour better than curly parsley in cooked food and is preferred in Italian dishes.

Parsley blends very well with other herbs and where a combination of chopped herbs is required, parsley can be used in greater quantity, as the flavour is not as strong as most other herbs. Parsley requires rinsing in a bowl of water to remove gritty sand and then shaken or spun dry in a salad spinner.

• Sprinkle chopped parsley over soups.
  
• Add parsley to white sauce dishes such as mornay and fricassee.
  
• Chopped parsley is added to butter to accompany steaks, grills, fish and jacket potatoes.
  
• Add chopped parsley to egg and cheese dishes such as omelettes, scrambled eggs and cheese soufflé.
  
• Toss cooked baby potatoes in butter and chopped parsley.
  
• Add chopped parsley to salad dressings.
  
• Chopped parsley is vital ingredient in Tabouli salad. Flat leaf parsley is the better flavour for this salad.
  
• Chopped parsley and lemon are the perfect accompaniment to all fish dishes.
  
• Keeps up to 10 days in a jug of water covered with a food storage bag in the refrigerator changing the water every 2 days.