Parsley
Petroselinum crispum

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Nutritionally Rich In These Nutrients
Excellent source of vitamin A and C, while rich in the minerals calcium, iron and potassium. The vitamin A and C content is highest when parsley is used fresh.

Harvested
Available consistently throughout the year, with the last three months having the heaviest crop.

Selection Tips
When chosen fresh it is bright green, crisp and firm.

Best Way to Store
Refrigerate in plastic bag for short term storage. For longer periods, parsley can either be dried or placed in a plastic bag and frozen.

How to Prepare
Raw in salads or added at the end of a cooking cycle either fresh or dried.

Recipes Best Suited for
Soups, stews, stir-frys, salads, sauces, pastas, dips.

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Spring | Summer | Fall | Winter

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