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Parsley, Flat EACH
Flat-leafed or Italian Parsley is hardier than the curly variety and it has a stronger aroma and flavor that is slightly less bitter. The flavor is often described as fresh and green, with hints of citrus, clove and nutmeg and an earthy taste.
Italian parsley should be rinsed under cool water to remove any dirt before use. Store unwashed Italian parsley in the refrigerator, wrapped for up to a week. Can also be stored in a jar with water like flowers in the fridge.
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 and meat balls.
Italian parsley has the same health benefits as the curly variety. The leafy herb is a good source of vitamins A, B, C and K, and the minerals iron, potassium, and copper. Italian parsley also contains folate. Compounds in Italian parsley’s essential oils like limonene, eugenol and myristicin give the herb its aroma as well as antifungal, antiseptic, and anti-inflammatory properties. Flavonoids in Italian parsley, such as luteolin and apigenin give it anti-inflammatory and antioxidant benefits.