I use parsley almost every day. It adds brightness and freshness to any recipe. Every summer I plant the 2 most common varieties - flat leaf, also called Italian parsley, and curly leaf. I highly recommend this as a small project every spring if you do not grow herbs. First, it saves you a lot of money and secondly, it's always available when you need or want it. Parsley is easy to grow if you have a sunny location outdoors. Make sure the pot is at least 6 inches in diameter, but 8 to 10 is better. It likes a big pot with damp soil. Some say that flat leaf has more flavor and it is generally more used that curly leaf.
Parsley is added to all kinds of recipes whether while cooking or at the very end or as a flavorful garnish. It's flavor is brightest if stirred into a dish right before serving or just sprinkled over the top, but it also adds flavor to things that are simmered a long time. It's great to add to a pot of stewing chicken to help flavor the broth or just at the end when you make a pot pie. Melted butter or lemon juice or both mixed with some fresh chopped parsley is the perfect dressing for many things like fish or potatoes. Fresh parsley will add some oomph to some simple buttered noodles or even a salad.
If you buy parsley at the market just cut off the ends and stick it in a glass of water in the fridge to keep it hydrated. You can freeze parsley for adding to dishes when it is stirred in just before serving or during the cooking time - it retains much of its fresh flavor and color, but don't use frozen parsley as a garnish. Always remove the stems as they can be tough or chewy, unless you are cooking it in a something that is simmering a while.
You can chop parsley with a sharp knife, but I like to roll the leaves into a tight ball and snip it with kitchen shears.
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