Herb Profile: Parsley (Petroselinum crispum)
Parsley is one of the most quintessential plants that come to mind when someone says the word "herb", yet few people appreciate parsley for its true potential. Must more than a decorative garnish, parsley is a gentle nourisher and with an invigorating, fresh and versatile flavor. We grow Italian flat parsley, having found a preference for the texture and flavor over curly.
Parsley is full of essential vitamins and minerals, including vitamin C, B complex, calcium, and iron. Claims of toxicity only apply to parsley essential oil (which we do not recommend). It acts as a digestive aid and supports the bladder, kidney, and stomach. It is rich in antioxidants, and even freshens the breath!
Parsley keeps well in the fridge in a watertight container for up to 5 days. If drying parsley, use a dehydrator (not an oven!), as it bruises and yellows easily.
Fresh: Finely chop the parsley, leaves and tender stems and all, and work it into stir fry, rice and beans, scrambled eggs, sauteed mushrooms, or toss it into salads.
Dried: After drying, parsley can be used as a base for soups and broths.
The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
The New Whole Foods Encyclopedia by Rebecca Wood
Our own experience!