handful fresh parsley [we have this in a plastic tube in the refrig door]
Rich in vitamins K, C, and A, with notable antioxidants and minerals including iron and calcium. Parsley also contains beneficial volatile compounds with potential anti-inflammatory properties.
About
Parsley (Petroselinum crispum) is a biennial herb in the Apiaceae family, native to the Mediterranean region. Fresh parsley is characterized by bright green, feathery or flat leaflets arranged on slender stems. Two main cultivars dominate culinary use: curly-leaf parsley (var. crispum), featuring tightly ruffled leaves with a milder, slightly grassy flavor, and flat-leaf or Italian parsley (var. neapolitanum), with broader, flatter leaves and a more robust, slightly peppery taste. The herb contains volatile oils—primarily myristicin and apiole—that contribute to its distinctive fresh, herbaceous aroma. While often considered merely decorative in classical French cuisine, parsley is a foundational herb in Mediterranean, Middle Eastern, and North European cooking.
Culinary Uses
Fresh parsley functions as both a flavor-building herb and a finishing garnish. In classical French cuisine, it anchors bouquet garni and persillade (a mixture with garlic). Flat-leaf parsley is essential to Middle Eastern dishes like tabbouleh and chimichurri, where it provides substantial bulk and bright herbaceous notes. In Italian cooking, it complements seafood, pasta sauces, and risottos. Curly-leaf parsley serves decorative and palate-refreshing roles. Parsley's mild flavor complements rather than dominates, making it a neutral base for compound butters and herb sauces. The tender leaf sprigs are best added at the end of cooking to preserve their delicate flavor and vibrant color.