Italian Parsley Italian Parsley has a slightly peppery taste and is better tasting, in my opinion, than the curly versions seen on buffet serving platters. It is an excellent source of vitamins A and C and is considered a beneficial medicinal herb as well as a great garnish. Italian Parsley derives it's name from the Greek word meaning "rock celery". And yes, parsley is a relative to celery.
Selection & Storage
Look for crisp, full, bright-green leaves that smell FRESH. Avoid any bunches that are wilted, yellowed or slimy dark spots... all this indicts mold, old product or poor handling.
If at all possible buy organic Italian Parsley or better yet, grow your own!
When you get your bunch home, rinse it well under cold water and shake dry... or better, give them a spin in a salad spinner to get all the water off. I put the bunch into a plastic bag with the stem side down and add a few drops of water so that the stems can get a drink. Then I fold the bag over so that the stems are inside, but the bag is not sealed. This lets the Italian Parsley breathe and drink in between my cutting portions for recipes.
Chopped the leaves or use sprigs to garnish your favorite recipes. Italian Parsley makes simple Italian Pasta or steamed vegetables sing with flavor. I even like adding sprigs to sandwiches like lettuce.
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Vegan Appetizers Stuffed Artichoke Mushrooms
Try this simple yet elegant appetizer for a party or just because you love mushrooms and artichokes.
15 large white mushrooms
2 tablespoons olive oil
1 medium sized yellow onion, finely diced
1 tablespoon serrano chili, finely diced
3/4 cup drained fresh organic tofu
1 can water packed artichoke hearts, drained
4 slices Alvarado Barley Bread
1/4 cup freshly chopped Italian parsley
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
4 tablespoons Galaxy Vegan Parmesan Cheese