Cooking Tip: Parsley

The second in a cooking tip series that I started a few years ago (ed. note: Yes, I do need to add a few more). These are some household tips that should come in handy when cooking at home. The goal: to make things easy, cheap, and useful. Today’s installment: getting more mileage out of herbs, specifically parsley.

I love adding parsley to dishes. Its herbal freshness provides a nice clean flavor pop, it’s healthy, and the color adds a vibrant hit to any dishes you sprinkle it on. I hadn’t thought about parsley as a vehicle until this article about Daniel Boulud a few years ago where he talks about parsley’s ability to balance garlic and other strong flavors. I used to always think of it as a boring garnish. After reading the article I went parsley crazy.

So you’ve bought your bushel of parsley from the market and leave in its bag. If you do this, you’ll maybe get your parsley to last a couple of days tops. Anything more and you’ll get herbal sludge. Here is how you can prolong your herb’s lifespan (note that this also works for cilantro):

  • Get a tall jar or container.
  • Place parsley, stem end, into the jar/container
  • Pour water into jar/container device to cover stems
  • Cover loosely with plastic bag
  • Enjoy your parsley for much longer than you thought

There you have it! Quick, easy and free. Plus, you won’t have to pay for a crappy kitchen gadget like this one. And what to do with your bounty of parsley? A couple of recipes are below, but really, you can add it to most anything. Be sure to save the stems to use in stock; waste not, want not.

  • Chimichurri (an Argentinean sauce that goes great with grilled steaks and vegetables)
  • Pesto (for a variation on the traditional basil, try it with parsley)
Photo courtesy of chez loulou
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