Description

Parsley is a vibrant, leafy herb known for its fresh, clean, and slightly peppery taste. Whether you choose the ruffled curly-leaf variety for garnishing or the flat-leaf (Italian) variety for bold flavor, it is an essential ingredient in chimichurri, tabbouleh, and stocks. It acts as a natural palate cleanser and brings out the flavors of other herbs.

Native to the central Mediterranean region (Sardinia and Greece), parsley has been cultivated for over 2,000 years. In Ancient Greece, it was considered sacred and used to crown victors at sporting games and to decorate tombs. It wasn’t until the Middle Ages that it became a common culinary staple across Europe, eventually traveling to the Americas with early settlers.

Parsley is a hardy biennial that thrives in cooler temperatures. Its peak harvest seasons are Spring and Autumn. While it can survive light frosts, it tends to “bolt” (go to seed) and lose its flavor during the extreme heat of mid-summer.