Root Source: Flat-Leaf Parsley

by Cookthink

what you should know Can we just skip the part where we talk about how parsley is more than a garnish? Okay good. We love the bright, grassy flavor of parsley in everything from soups to sauces to salads. And because it has more essential oils than curly-leaf parsley, we normally use the more flavorful flat-leaf, or Italian, parsley. get fresh Jeanne Kelley, whose book Blue Eggs and Yellow Tomatoes we're giving away in this week's Root Source Challenge, notes how hearty parsley is: "I make a habit to buy it weekly at the farmer's market, and often return home to find the previous week's parsley in the fridge looking as perky as ever." it's a keeper It is okay to have too much parsley. Before tossing into the fridge, wash and dry the bunch, then wrap it in a paper towel and cover it with a plastic bag. Parsley also freezes well, but don't bother with the ho-hum dried stuff. knives down The best way to prep parsley is to hold the bouquet at an angle over a cutting board and run your knife across the top. If you get some tender stems, that's good. Stems have a lot of flavor. what you need Though you can manage your herb prep with any old pair of scissors, we like the multi-blade action of this pair of herb scissors from SNIP. Nancy Verde Barr's Make It Italian is a clean, straightforward and intuitively designed cookbook that overflows with good uses for parsley. We had no idea there was an Herb Society of America until we found (and immediately dug) its Essential Guide to Growing and Cooking with Herbs, edited by Katherine Schlosser. what you do There are hundred of variations and thousands of uses for this traditional Italian green sauce. Try spooning it over roasted potatoes or on top of pan-roasted fish Speaking of green sauce and potatoes, try this chimichurri potato salad. Added while the potatoes are still hot, the flavor of "Argentina's ketchup" really soaks in. Barbara Kafka's invigorating parsley soup will put to rest any doubts you have about parsley's ability to carry a dish. With just a handful of ingredients, Greek lemon-egg soup is a simple, fast way to renew your spirits. The parsley is what cuts through the rich layers of this ravioli with sweet potatoes and mascarpone Featured recipe: We can't wait to make Helen Graves' celeriac soup with parsley oil and Lancashire cheese toasts. The recipe comes from Helen's blog Food Stories and is the winning recipe of this week's Root Source Challenge.