Parsley

Parsley (Petroselinum crispum) is an extremely versatile herb, with a clean, fresh flavour that shows an affinity with strongly flavoured ingredients such as garlic, olives, capers, goat's cheese and anchovies and that can also add interest to blander dishes such as potatoes and white fish. Parsley is commonly used in court-bouillons, soups and sauces, and in France is used to make jambon persillé - chunks of ham set in a jelly laden with garlic and chopped parsley. It is also used with chervil and chives as fines herbes - a traditional French mixture of the more tender herbs.

There are two common varieties of parsley: the mild, curly-leafed parsley and the aromatic and spicy flat-leafed parsley (or Italian parsley).

Curly leafed parsley adds a subtle, fresh flavour to almost any savoury recipe and may be added either into the dish itself or as an attractive garnish. It may be used in stuffings, soups, stews, casseroles and sauces and goes particularly well with fish. It may be chopped finely and mixed with butter and garlic to top cooked steaks or spread on warm bread, or combined with lemon zest to sprinkle over meat or fish dishes. Curly parsley does not hold up well to cooking, so should be added to cooked dishes at the very last minute.

Curly Leafed Parsley

Flat leaf parsley (also known as continental or Italian parsley) is similar appearance to coriander, with a somewhat peppery flavour. It is stronger in taste than traditional curly parsley, and is able to withstand heat more effectively, retaining its flavour better in cooked dishes. It may also be used as an attractive garnish.

Flat Leafed Parsley

Fresh parsley may be stored in a sealed plastic bag in the fridge for up to a week, or alternatively, it may be frozen. This is best done by chopping the fresh leaves and using them to half fill sections of an ice cube tray. The tray may then be topped up with water and frozen. The cubes may be defrosted in a small sieve when needed; as the cubes thaw, the water will drain away leaving behind the chopped parsley, or they may be simply added directly into stews, casseroles or sauces.