Parsley

Usage: Toss on top of grilled vegetables and roasted potatoes. Include in our recipe for chimmichurri sauce. Add to pasta dishes, soups, and cold grain salads. Don’t chop parsley too finely — the bigger the leaves, the more flavor they hold in your dish.

Storage: Wash right away in a cold bath of water and shake dry. Wrap in a dry tea towel to absorb the moisture and store in the refrigerator. Parsley can also be stored like a fresh-picked flower. Snip off the stem ends and store in a glass of water in the refrigerator. Remove any bruised leaves and use within one week.