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Italian parsley stems are traditionally included in a chef’s ‘bouquet garni ’ a bundle of herbs used to infuse flavor into soups stocks brines and sauces.


The leaves are often reserved for garnish or added at the end to soups for a fresh green taste. Italian parsley holds up to cooking better than the curly variety so it is often preferred when using in recipes for hot dishes. Add fresh sprigs to stocks and sauces; use just the stems in a lightly colored sauce to keep the leaves from coloring the dish.

Chop the flat-leafed parsley and add to tabbouleh or mix with rice and dill for stuffed grape leaves. Use Italian parsley in marinades and dressings coleslaws and potato dishes. Italian parsley should be rinsed under cool water to remove any dirt before use. Store unwashed Italian parsley in the refrigerator wrapped in plastic for up to a week.

Herb-Organic Parsley-Flat

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