Parsley Delivery or Pickup

Parsley is native to the Mediterranean, where it was once used as a funeral herb as well as consumed in food. It was also used to crown the winners of early Greek games. These days, it's used in recipes and as a garnish. Although it has often been relegated to dishes as simply an added garnish, parsley is quite tasty when added to different recipes. 

Parsley comes in two different forms: curly or plain. In the United States, curly parsley is the more popular form seen in stores. Parsley is harvested typically in early spring or early summer, so if you want fresh parsley, this will be the better time to purchase it. Be sure the parsley looks healthy and not wilted. Wilted parsley is either damaged or is too mature. Avoid parsley with yellowed stems. Pick parsley that has a rich green color. 

Cooking with parsley is a simple process whether you're cooking vegetables or just tossing a salad. Be sure to wash and dry the parsley before use. Strip the leaves from the stems, toss the stems before chopping, and then add it to your dish. It can also be used as a garnish and be eaten raw. 

Parsley can last up to 10 days in the refrigerator. Store it in a container with water covering only the stems to extend its life. Parsley begins to go bad when the leaves start to wilt and aren't as firm as they were on the day of purchase. The stems will also start to turn yellow or discolored. Parsley will also begin to smell a bit off, so be sure to become familiar with how it smells when it's fresh, so it's easier to gauge when it starts to spoil. 

Parsley can also be preserved for longer periods of time. Although you can purchase parsley already dried, it's easy to dry fresh parsley yourself. Wash and thoroughly dry the parsley. You may also microwave it in 15-second increments to hasten the drying process. Remove the stems and toss them. You only want to keep the leaves which can be stored in an airtight container. Properly stored, dried parsley can last up to three years. You can also hang parsley in your kitchen to dry. Once 3-4 weeks pass, you can use the now dried herb in cooking.  

Another method for storing parsley is by freezing it. Prep the parsley the same way as if you were drying it. Once you have washed the parsley, dry it completely. Then lay the leaves on a flat baking sheet or a plate and place in the freezer just long enough for the leaves to freeze. This way, when you transfer your portions to freezer bags, the leaves won't be as likely to clump together. Frozen parsley can last up to a year. 

Parsley also has medicinal uses. This versatile herb can be eaten raw to aid in stomach digestion. It is also rich in vitamin K. If you plan to eat larger quantities of parsley regularly, keep in mind that given its high level of vitamin K, it prevents blood clotting and lowers blood pressure. Avoid eating large amounts if you are on blood thinners.