Flat Leaf Parsley

parsley flat organic culinary herbs Colorado

Parsley (Petroselinum crispum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.

RECIPIES CALL FOR FLAT LEAF PARSLEY SO THAT IS THE ONE WE GROW!

Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf (P. neapolitanum). Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol

CUCUMBER AND RED ONION SALAD WITH PARSLEY VINAIGRETTE
A refreshing and easy to make salad. Great for a first course. Flat-leaf parsley is milder and more aromatic than curly parsley.Serves 4

2 English cucumbers, peeled, cut in half lengthwise, seeds removed and sliced thinly.
½ red onion, thinly sliced
1/3 cup safflower or canola oil
1 tablespoon Champagne vinegar
Salt and freshly ground black pepper
1 tablespoon finely minced flat-leaf parsleyWhisk vinegar, salt, pepper and 2 teaspoons parsley in small mixing bowl. Add oil very slowly, whisking continuously. Check seasoning. Drizzle over cucumbers and red onions. Sprinkle with remainder of parsley.

PERSILLADE
This mixture of raw garlic and parsley is a taste sensation. Serve on lamb, chicken, vegetables, or toss with sautéed potatoes. The key is to mince the garlic very finely, almost mashed. Flat-leaf parsley is milder and more aromatic than curly parsley.

Finely mince 2-3 cloves garlic. Add ¼ teaspoon coarse salt to the minced garlic and mash with the flat part of your knife. Mix in 4 times as much in volume of finely minced parsley (4 to 1 ratio of parsley to garlic). May be held in refrigerator for one week.

GREMOLATA
An Italian garnish that is sprinkled over osso bucco (braised veal shanks), and many other dishes to add a fresh, lively flavor. Flat-leaf parsley is milder and more aromatic than curly parsley.

Mix together 1 tablespoon minced lemon zest, 2 tablespoons minced fresh flat-leaf parsley leaves and ½ teaspoon finely minced garlic.

FETTUCINE WITH WALNUT GORGONZOLA SAUCE AND PARSLEY
Serves 4

1 lb. dry fettucine
½ stick unsalted butter
1 large garlic clove, mashed to a paste
1-1/4 cups chopped walnuts
¼ lb. Gorgonzola and ¼ lb. cream cheese, mixed together
¾ cup freshly grated Parmegiano Reggiano
¼ cup chopped fresh flat-leaf parsleyCook pasta until al dente. While pasta cooks, melt butter in a large skillet, add the garlic and walnuts, and cook, stirring, over medium heat for 3-4 minutes. Add the cheese mixture and pepper and toss to melt. Toss the hot drained pasta with the walnut sauce and the Parmesan. Garnish with parsley and serve immediately on warmed plates.

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