"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Wednesday, March 13, 2013

Parsley is not just a Denny's decoration

When I say the word "Parsley", what comes to mind? Do you picture the curly dark green leaf that is featured on sub-par restaurant's fruit buffets? When you were younger, do you remember your mother telling you not to eat the curly leaf and that it was only "decoration for the food"?

If you do indeed recall these childhood memories about a dark green, curly, "non-edible" leaf then you do know what parsley is. Or rather, you know ONE TYPE of parsley.

The curly, bitter tasting offender

There is, however, another type of parsley- Italian Parsley. The Italian variety is a much better herb and we use a lot of it at Savory. It might just be one of our favorites. We use it with other herbs for an herb mixture, we chop it up and use it for garnishes, and we will flavor our food with it.

The superior form of parsley

Now, when picking up parsley at your local grocery store, it's easy to get it confused with Cilantro. Both have a similar leaf shape but cilantro has undertones of lime. Plus, it'll be labeled at the store. To mince, cut about halfway up the bundle and continue chopping until very small bits. You don't need to tear off each of the individual leaves, but don't include all of the stems, either. 

Use fresh Italian parsley in your cooking! It goes well with chicken, herbed bread, noodle soup, and many other dishes. Using fresh herbs will give off more flavor than dried herbs, and it will make your run-of-the-mill chicken dinner morph into a superb meal.

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