Parsley’s Much More Than Just Decoration

Parsley’s dark green leaves are one of the most popular garnishes used in the kitchen. Too bad the herb often hovers alone on the edge of the plate long after the meal has been consumed.

The medicinal qualities of parsley travel well beyond its role as a supporting actor. According to The Encyclopedia of Herbs and Herbalism, the essential oils in parsley are known to stimulate the appetite; increase the flow of blood to the digestive tract, uterus and mucous membranes, and act as a diuretic and anti-flatulent. Chewing a sprig of parsley can also tone down the odor of a garlic-laden meal.

Parsley is abundant and inexpensive in the grocery store all year. Look for tightly bunched leaves with no signs of wilting or browning. The leaves should look moist and smell very aromatic.

Once you get them home, store the fresh parsley upright in a jar of water, or wash leaves in cool water and seal them in a plastic bag. With both methods, store the parsley in the refrigerator for up to two weeks.

If you stock up during a great sale, or have an abundance in the garden, chop the parsley in a food processor, slip it inside a freezer bag and store for six months in the freezer. Or, you can mix chopped parsley with water or broth and freeze it in ice-cube trays. Once the cubes are frozen, transfer them to a plastic bag and return to the freezer.

Parsley also dries well, although it loses much of its flavor. An easy way to dry parsley without an expensive dehydrator is to spread washed and dried parsley leaves on a cookie tray, set it inside an oven that has been preheated to 400 degrees, turn the oven off and leave the tray in overnight.