You may have seen this bright green herb on top of your dishes at the restaurant, may have seen a sprig on that salad sometimes. That’s because this fresh and peppery green makes a fantastic garnish and, you guessed it, ingredient for delicious juices!
Parsley can taste grassy if overused or if the leaves are old and wilted. To avoid bitterness, use fresh, bright green leaves and remove any tough stems. Balance parsley with sweet or acidic ingredients such as apple, pear, orange, or lemon to soften the grassy edge.
As a pro tip, muddling or bruising the leaves helps to intensify the flavor. Be sure to skip this step if you want subtle notes.
Yes, but not in the insane amount you might be thinking. Parsley is best utilized as a complementary food, not the primary or sole source.
Of course! Healthy adults needn’t worry if they enjoy moderate amount of parsley.
We buy ingredients from farms that practice sustainable farming. It's by far the best produce.
