Parsley

Parsley is one herb I have found impractical to grow. Mostly it’s because I use it faster than it grows; it is the most commonly used fresh herb in Italian cuisine. In Italy there is a saying that if you run into someone all the time they are “like parsley.” The only parsley I use is flat-leaf Italian parsley. Curly parsley is rather harsh and not as fragrant. After washing parsley, make sure to pat the leaves dry with paper towels before chopping, or it clumps together. The best way to keep parsley in the refrigerator is with the stems immersed in a glass of water, like a bouquet of flowers. It will keep for a week or more if it is very fresh.