Fresh Parsley

When cooking with fresh parsley, the most common questions generally revolve around when to add it in during the cooking process, how to wash and store it, and how to chop it properly. Often, people mar their parsley experience by adding it too early in the cooking process which leads to its flavor being lost. Parsley is best added towards the end of cooking to retain its fresh, vibrant flavor and color. A common mistake is not washing parsley thoroughly which can leave grit behind. Proper washing involves submerging parsley in a bowl of water and swishing around to help dislodge any dirt. Chopping parsley properly is also key for the best texture and flavor; over-chopping can bruise the leaves and cause flavor loss. To get the most out of fresh parsley, ensure you choose parsley that is deeply green and fresh looking, with no wilting or yellowing leaves. It pairs wonderfully with a variety of other flavor profiles and boosts the nutritional content of your dish. Chopping parsley releases its aromatic oils that can give a lovely layer of flavor to your dish. Here are some lesser known tips about using fresh parsley: you can freeze parsley for up to 12 months if you chop it up, place it in an ice cube tray, cover it with water, and freeze. This allows you to have fresh-tasting parsley year-round. Additionally, using the stems of parsley can add an extra layer of flavor to your dish; they hold a more concentrated flavor than the leaves and work well in stocks and sauces. Finally, while most people think of parsley as a garnish, it can stand on its own in dishes like tabbouleh where it's the main ingredient; thus, don't be afraid to experiment with its usage.