What to CookHerb

Parsley Is Back—Here’s How to Cook with It

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Ah, spring (kinda). What with warmer weather around the corner, or at least less cold, it’s high time we start eating like we mean it. The easiest way to get out of that winter slog and into a peppier place is to eat loads of herbs, all those bright green garnishes that you forwent during chillier times. I pulse them into pestos and salsas, fold them into pastas and salads, and use them to perk up everything from mains to grains. Today, I’d like to pay special attention to the herb that most screams spring to me: parsley.

My earliest memories of parsley are from Passover, when we Jews dip stalks of it into brackish water. There’s symbolism here—we taste the salty tears of our ancestors on the leaves of this verdant symbol of rebirth. It’s a beautiful metaphor, really. Because of this, parsley’s always been, for me, a sign of a fresh start. We shed our winter skins (and coats and scarves and gloves) in favor of lighter, airier options. So, because I’ve got spring on my mind, I peeked through our site for the best ways to get some parsley back in my system. Whether it’s flat leaf or curly leaf, you can make it last longer by keeping it like a bouquet in a jar of fresh water—stem sides down—or in the fridge loosely covered by a plastic bag.

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How do you party with parsley? Let us know in the comments section.

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Tags: Herb, Roundup, Parsley