One of the world’s most popular herbs with amazing healing properties is, unfortunately, all to often only used as a garnish!
Parsley is a dark green, nutrient-dense herb with a fresh, vibrant taste.
There are two common types of parsley: Italian flat leaf parsley and curly leaf parsley.
Introduction: 6 months
Whenever possible, choose fresh parsley over the dried form of the herb since it has a far better flavour.
Choose fresh parsley that is deep green in colour and looks fresh and crisp. Avoid bunches that have leaves that are wilted or yellow as this indicates that they are either over mature or damaged.
If you buy dried parsley, make sure it has not been irradiated (organic dried herbs are not be irradiated).
Store fresh, unwashed parsley in a sealed container in the refrigerator for 5-7 days.
Store fresh, unwashed, chopped parsley in ice-cube trays, covered with olive oil, water or stock in the freezer for 4-6 months.
Add a cube to purées, stews or soups.
Store dried parsley in a sealed glass container in a cool, dark place for 6 months.
Soak the parsley in a salt-, vinegar-, or hydrogen peroxide water solution for 20 minutes then rinse under running water.
Parsley can be added to purées, soups, stews and are a great addition to veggie juices. It should be added towards the end of cooking so it can retain its taste, colour and nutritional value.
As with other herbs, you can make a medicinal tea from the leaves – place some fresh parsley into boiling water, steep for at least 5 – 10 minutes, strain, and sip throughout the day. Traditionally parsley tea has been a used to treat urinary tract infection, kidney stones, and liver-, bladder- and prostrate problems.