Varieties grown: Gigante d’Italia
We grow Italian flat-leaf parsley, which we consider to be more flavorful and tender than its curly cousin. Parsley is a wonderful, all-purpose herb, and it also has natural breath-freshening properties! The stems are just as flavorful, but need longer coking time, so they can be tossed into a dish earlier than the leaves, or saved for homemade stock or broth.
How to use it:
In soups and stews; add it at the end so its flavor remains bright and vivid
As a garnish for lamb, pork, beef, fish, pasta, or chicken: just chop it fine and sprinkle on top
In tossed salad, pasta salad, potato salad, any salad!
Mince and add to sauces, dressings, and marinades
Dried or frozen for later use