Parsley is probably the most commonly used herb in New Zealand. It is extremely versatile and can be used with a wide range of foods including salads, vegetables, soups, braises, stews, dressings, meat and fish dishes.
If adding parsley to a cooked dish, it is better to add it at the end of cooking because flavour is lost with prolonged heating.
Refrigerate in their original packaging or paper bags in the crisper. Make sure leaves are not squashed. Alternatively, if the herbs still have their roots attached, place the roots in a jar of water and leave in a cool place, but do not refrigerate.
How to prepare
Remove any coarse or wilted leaves. Soaking the leaves in warm water for 3-4 minutes followed by refrigeration for 15-20 minutes can refresh the leaves.
Fresh herbs contain beta-carotene, vitamin C and some minerals such as iron, calcium and zinc. An example is parsley, which is rich in nutrients such as vitamin A (from selected carotenoids) and C, potassium, folate, iron and calcium. Herbs have been shown to contain high levels of phytonutrients including carotenoids and phenolic compounds. Seasoning meals/dishes with a generous amount of herbs to enhance flavour and increase the consumption of healthy foods is a useful way to promote health and reduce reliance on salt.