Parsley, or petroselinum sativum, has been used as a culinary herb for over 2,000 years and is one of the most nutritious of all herbs. There are basically two main types of parsley, which are widely used in an Italian kitchen:
1. Moss Curled Parsley – The tightly curled variety that is most often used as a garnish, and
2. Italian Flat leaf Parsley – used to season a wide variety of dishes.
Italian flat leaf parsley has the best flavour, and is used in soups, sauces, stews, and adds a zesty flavour to salads. It combines well with seafood, as well as grilled or roasted meats. Add parsley during the last few minutes of cooking, to retain the most flavour, as well as its bright green colour. Fresh, washed and dried parsley can be deep fried for 5-10 seconds, and will retain its bright green flavour. This crisp, tasty treat makes an interesting, edible garnish. Parsley is often used combined with garlic as a base for many sauces.