Health

Parsley More Than Plate Decoration

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Parsley: More than Plate Decoration

A half-used bunch of parsley withering away at the back of the fridge would be a rare find if more cooks were aware of parsley's exceptional nutritional and culinary qualities. This herb is a nutritional giant, very rich in vitamin A and also a good source of vitamin C, trace minerals, protein and other nutrients. Adding even small amounts of fresh parsley to dishes boosts their nutritive value.

There's practically no kind of meat, poultry, seafood or vegetable that isn't complemented by parsley's mild, slightly peppery flavor and brilliant green color. It's compatible with most other culinary herbs and is a key ingredient in herbal blends such as bouquet garni and fines herbes. In professional kitchens, parsley is an indispensable staple, one that chefs use frequently for everything from stocks to garnishes.

In your own kitchen, you don't need a recipe to capitalize on parsley's full potential. Keep it on hand and use it often as you prepare meals.

Add some finely chopped leaves to salads. Stir them into salad dressings, sauces, marinades and compound butters. Sprinkle them into sandwiches, soups, stews, stir-fries, vegetables, rice, pasta and other cooked dishes. Mix them into dips, stuffing and bread crumb toppings.

You're more likely to use parsley, a sprig or a handful, if it's convenient. Make it easy to snip a few leaves directly into foods by keeping a few leafy stems in a small jar of water stored near the front of the refrigerator.

As for the rest of the bunch, wrap moist paper towels around the bottom of the stems and put it in a plastic bag in the crisper drawer, where it should keep for a week or two. Wait to wash parsley until just before you use it or before freezing it.

Having a quantity of ready-to-use chopped parsley in the freezer is a boon when you're putting a meal together in a hurry. Although freezing softens parsley's texture, the color and flavor are far superior to that of dried parsley.

Wash and dry parsley thoroughly before freezing it. Then separate the leaves from the stems and freeze the stems separately for soup stock. Place the leaves, whole or chopped, in small freezer bags, flatten and seal the bags, and place them on a cookie sheet to flash- freeze. For smaller portions, half-fill ice cube trays with the leaves and add enough water to cover before freezing.

Chopping parsley in a food processor takes less effort and time than washing the work bowl and blade; a few, short on-off bursts do the trick. If you find that the processor crushes the leaves rather than slices them cleanly, chop them by hand, using a large, sharp chef's knife or a mezzaluna, a two-handled knife with a curved blade.

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