Fresh Herbs – Parsley in the Spotlight

It’s a good idea to have some basic dried herbs and spices on hand, but fresh herbs can be picked up at your local grocery store and incorporated into some of your recipes for nutritional value, flavor, and looks. Did you know? Rich in antioxidants, parsley is high in vitamin A and C as well as high in iron and calcium.  In fact, per one cup, fresh parsley has over 100% of your daily vitamin A, C & K needs. When substituting fresh herbs for dry herbs in a recipe, use the 1:3 rule.   For example, if a recipe calls for 1 tsp. of dried parsley, use 3 tsp. of fresh (which is 1 T.). You can store rinsed parsley in a plastic bag in the fridge.  By poking a few holes in the bag (use a toothpick or the tip of a meat thermometer) and including a paper towel, you will be able to keep the parsley fresh for about a week. However, I prefer to rinse it, trim the ends (just like you would for fresh flowers), and keep it in water by a window.  Change the water as needed.  I’ve had great success with this method and, not only does it add color and vibrancy to your kitchen, it reminds you to USE it!

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