“Flat-leaf parsley is the most versatile, possibly the most useful and certainly one of the most graceful herbs in the kitchen, with its wonderful lightness of touch and its clean, green flavour, which evokes the mown lawns of spring. It is rich in vitamins, including A, B12, C and K…”
Given parsley’s Mediterranean origins, it grows best in moist, well-drained soil in full sun.
Parsley goes with pretty much every savoury ingredient imaginable.
Make a salsa verde. Very finely chop two garlic cloves, 2 tablespoons capers, six anchovies, 2 large handfuls of flat-leaf parsley and a small bunch each of basil and mint. Mix with 1 tablespoon of Dijon mustard and 3 tablespoons red wine vinegar, then stir in enough extra-virgin olive oil to make a thick sauce. Season, then taste and tweak the flavour to your liking. (You can make this in a food processor too, but be careful not to process it to a paste).
Whizz a bunch of parsley into any juice. Parsley tea, made by infusing a bunch in boiling water for twenty minutes, is a good source of iron and can help to clear the complexion.
Extract taken from the beautifully designed Herbarium book. Available in the Gift Shop £16.95