Parsley on the Plate
TIPical Mary Ellen : Episode TIP-622 -- More Projects »
TIPical Mary Ellen host Mary Ellen Pinkham shares tips for washing and storing parsley.
- The two most popular types of parsley are curly-leaf parsley and flat-leaf or Italian parsley.
- The curly-leaf parsley (figure A) is most commonly used as a garnish. Italian parsley (figure B) has a stronger flavor.
- If parsley starts to look wilted, place it stem-side down in a container filled with about an inch of water. Place a plastic bag over the leaves and secure with a rubber band and store in the refrigerator.
- When purchasing parsley, choose stems with leaves that are bright green. Do not purchase wilted parsley.
- Clean and dried parsley can also be stored in an airtight glass jar, such as a canning jar.
- Soak parsley in cold water to clean it. Remove and dry in a salad spinner. Wrap the parsley in paper towels and place in a plastic bag in the refrigerator.
- One way to revive wilted parsley is by cutting off a half-inch of the stem and placing the parsley in a glass of ice water. Place in the refrigerator for at least an hour.
- Keep finely chopped parsley fluffy and light by removing any excess moisture. Just squeeze it between two layers of paper towels, wrap in paper towels and store in the refrigerator for up to two days.
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