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Parsley is possibly the world's most popular herb!

In addition to its widespread use as a garnish, parsley offers numerous health benefits. It is a good source of antioxidants, folic acid, vitamin C, and vitamin A.

Prep Tips:

Slice all the stems off. The stems can be used to cook or flavor a stock.

Storage Tips:

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator. If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth.

Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Harvest Season:

June - December

Farm Recipe:

Parsley Red Potatoes

2 lbs red potatoes, small
salt to taste
1/3 cup butter, cubed
2 tbsp fresh parsley, minced

Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted. Yield: 6 servings.

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