Fresh & Local

Parsley

Look for: Bunches of bright green leaves that look as though they were just picked. Reject any overly-wilted bunches. Or, buy a plant and grow it in a pot on the patio or in the garden.

To use: Store parsley with its stalks in water and covered in plastic wrap. Or, wrap in a damp paper towel around the bunch and store in a loosely sealed bag.

Best in: The list of culinary applications for this herb is long. It is featured in two well-known herb blends, fines herbes and bouquet garni. It works well with just about any cooked or raw vegetable, with eggs or omelets, potatoes, soups, pasta, rice, risottos, fish, poultry, veal and pork.

Look inside today’s Food section for recipes, including a Chimichurri from Louise Tuffin of Arabesque Breads.