Parsley is a Mediterranean herb that belongs to the carrot family, is popular in northern Europe, and came belatedly to North America in the Nineteenth Century. Of the over 30 varieties, the most common are flat leaf (also known as Italian Parsley) and curly leaf. Of the two, Italian Parsley has a richer, more satisfying flavor and is more typically used in cooking.
30’s / 60’s / 80’s
Adorn rice, pasta, steamed or pan fried fish, grilled eggplant and peppers or crostinis and bruscettas.
5ºC / 41ºF
Freeze damage in fresh herbs will appear as darkened translucent or water-soaked areas which will deteriorate rapidly after thawing.
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