“ It’s a comfort to always find pasta in the cupboard and garlic and parsley in the garden. ALICE WALTERS
PARSLEY
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arsley, our featured ingredient, takes the spotlight in this edition of SAVOUR THE SEASON magazine. We are very proud to highlight this beautiful ingredient in the way that it deserves. Originally grown in Sardinia, parsley has been widely used in European, Middle Eastern, and American cuisine. It is the main ingredient for such favorites as tabbouleh, falafel, salsa verde, and chimichurri. It is also used in most soups, stocks, stews and often as a garnish. Parsley is a culinary chameleon, seamlessly transitioning between supporting player and star performer. Its fresh, bright flavor adds a layer of complexity to dishes, enhancing dishes
with a burst of vibrancy. The parsley root, often mistaken for parsnip, has been described as tasting like a cross between carrot and parsley. It can be mashed, roasted, or fried, just like any root vegetable. This humble herb not only contributes to the visual appeal of a plate, but, when you include the root, is very rich in antioxidants and vitamins, especially vitamin K, A, and C, complimenting modern, health- conscious lifestyles. As we explore parsley’s versatility, we uncover its ability to bridge the gap between various cuisines, making it a universal ingredient that transcends culinary boundaries.
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