Parsley ... shouldn't be overlooked !

Parsley is one of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat leaved (Continental) parsley is also widely available. The flavour is fresh and grassy, and works well with most other ingredients.

Choose the best:

Go for fresh looking, bright green bunches, with no wilting or discolouration. Curly parsley is darker than the flat leaf variety, and has a milder taste. Flat leaf has a more robust (and, some say, better) flavour. They can be used interchangeably, but the fact that flat leaf is much easier to clean (the curly type can trap lots of dirt in its frilly leaves) swings it for some people. Dried parsley is also available but its flavour doesn't match up to the real thing.

Prepare it:
Wash, then chop the leaves either finely (for adding subtle flavour to cooked dishes) or coarsely, for dishes such as salads, for which you want more of a flavour impact. The stalks have a lot of flavour, too, so can be chopped finely and added as well - or use them for making stock.

Store it:

Fresh cut parsley should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for up to 3 days. Alternatively, treat like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag and changing the water every two days - it can last for up to a week this way. Dried parsley should be stored in an airtight container in a cool, dark place. It will keep its potency for up to 4 months.

Cook it:

In Middle Eastern salads; with basil, to make pesto; add to soups, stews, sauces, meatballs, fishcakes, burgers, salsas and marinades.

A little more about Parsley:
Parsley has far more virtues than a bit of green to dress up a dinner plate. Parsley is enormously rich in vitamin C and antioxidants, and has natural anti-inflammatory properties, perhaps helps keep arthritis at bay. The wealth of vitamin C in parsley (seemingly with the highest concentration of the stuff in a green vegetable) makes it a great immune booster, and a healthy amount of vitamin A also helps your fight toward restoring, and maintaining, health.

I wonder do you like parsley? Do you use it in your recipes? If you may be looking for recipes that use/incorporate parsley, here are some.

Spicy mushrooms with peppers : Low carb starter or side dish

see details here

Sausage with Cauliflower and Parsley Rice

see details here 

Chicken with mushrooms and peas

see details here

Individual Fish Pies : Low Carb and Dairy Free

see details here

You will find a variety of articles and recipes ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan