Parsley: A Quality Choice
There are two main types of parsley — the familiar curly leaf and flat-leaf. We sell only the more robustly flavored flat leaf parsley (sometimes called Italian parsley) Petroselinum crispum var. neapolitanum.
Most suppliers sell the more common, weaker-flavored curly leaf parsley (P. crispum) because it's easier to bottle. We choose to fill our bottles with the most flavorful organically grown parsley available.
With parsley, both the time from field to dryer and the drying time are critical and must be minimized for the best quality. (Fresh-harvested parsley can generate heat internally and degrade the flavor.) Our suppliers mechanically harvest our flat-leaf parsley and immediately transport it to a gas-fired indoor drying facility to maximize quality.
Even though parsley is a biennial plant, it's harvested during its first year because the leaves become somewhat bitter when the plant produces seed during the second year.
Cooking with Parsley
Parsley adds its mild, refreshing herbal flavor to a worldwide variety of dishes. It's a staple seasoning in Middle Eastern, American, and European cooking, found in traditional ethnic dishes, spice blends and sauces. Everyday use in the United States includes dressings, marinades, soups, casseroles, stuffing, fish, eggs, meat, grains, sauces, gravy, soft cheeses and potato dishes. Its lovely green color and fresh vegetable aroma and taste enhance almost every savory dish.
Note: For recipe substitution, 1 teaspoon of dried parsley is equal to 2 teaspoons of finely chopped fresh parsley.