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No refrigerator should be without parsley. It's the workhorse of the herb world and can go in just about every dish you cook.
Parsley's mild, grassy flavour allows the flavours of other ingredients to come through.
Curly parsley is less assertive than its brother, flat-leaf parsley (often called Italian parsley).
Flat-leaf parsley is preferred for cooking, as it stands up better to heat and has more flavour, while the more decorative curly parsley is used mostly for garnishing.
Parsley can be grown all year round either indoors or outdoors.
You can also buy fresh and dried parsley from your local supermarket.
Try to always choose fresh parsley over dried parsley, as fresh parsley is much more flavoursome.
Fresh parsley should be stored in the fridge in a plastic bag for no longer than a week, after which it will begin to wilt and go off.
If you want to dry fresh parsley leaves, you should remove the leaves from the stems, place the leaves flat on a clean surface away from direct sunlight and allow them to dry naturally.
Once the leaves have dried thoroughly, they can be stored in an airtight container or jar.
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