Curly leaf parsley has a milder flavor than Italian Flat Leaf. Many think of parsley as a garnish, but it is much more than that, and can be used in almost any recipe. Use the leaves and stems because the stems are packed full of flavor. Of coarse, during the summer parsley is a staple in tabouli and even this salad that we find ourselves making weekly. Our summers always include a few batches of chimichurri. You might consider making gremolata or green harissaas a topping for meat or a spread for toast and veggies. If you find yourself with some ramps in the spring, this ramp pesto is something you must make!
Sold in 1/4 pound bunches.
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