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Italian parsley can be initially distinguished from its curly counterparts by its flat deeper green loosely-toothed leaves. In fact it can be mistaken more readily for cilantro. What makes Italian parsley stand out from other parsleys, though, is its flavor, which can be attributed to its concentration of essential oils. These oils make up the backbone of its fresh peppery, tangy and floral notes. Fresh Italian parsley is preferred to dry, as once dried its flavor and aromatics become nearly faint.
Italian parsley is grown at Rutiz farms year-round.
Italian Parsley is a member of the Apiaceae family, herbs known for their aromatic qualities and hallow stems. It is cultivated as an herb, vegetable and spice. It is also one of the quintessential ingredients in bouquet garni.
Italian parsley is most often used fresh, to finish a dish or for garnish, but may also be cooked. Add to fresh cheese and cream, tomato or wine-based sauces. Pair with basil and oregano, meats, seafood, poultry, peppers, onions, squash, and fresh shelling beans. Use the mild, fresh flavor of Italian parsley in soups, stocks and pestos. To store, keep dry and refrigerated until ready to use.
Recipes that include Italian Parsley. One is easiest, three is harder.
|The Delicious Life||Parsley Vinaigrette|
|Souvlaki For the Soul||Parsley Pesto|
|Kalyn's Kitchen||Parsley Hummus with Whole Wheat Pita Chips|