Tuesday’s Cupful: Parsley

Curly or straight, it's a good thing
This herb is more than just a garnish. Plain parsley is a milder relative of cilantro or Chinese parsley. The name comes from the Greek word for rock celery. It’s scientifically known as Petroselinum crispum. Look for two common varieties: (English) curly leafed and (Italian) flat-leafed. Curly leafed tends to be less fragrant and less bitter than Italian-flat leafed. The plant is native to the Mediterranean region. We recommend using fresh parsley over dried parsley for optimum flavor. Select fresh parsley with a deep green color and crisp leaves. Avoid wilted and discolored bunches. Parsley is a good source of folic acid, which helps in building cells and cell division.