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  • Most Wasted Ingredients



    Like many of our herbs, parsley is well loved but often wasted in our kitchens as we buy more than we need. Knowing what can be done with parsley that hasn’t been planned for is the first step to making the most of our herbs:

    Store |

    Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    Growing your own parsley is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.

    Refresh wilted parsley by submerging in a small amount of ice-y cold water for 10-15 minutes.

    Cook |

    • Pasta is a great vehicle for parsley. Toss with garlic, olive oil and parmesan for a simple pasta dinner, or with fresh summer vegies for a lunchtime pasta salad
    • Parsley Pesto – replace the normal basil quantity with parsley and pine-nuts with walnuts in your favourite pesto recipe for a fresh variation.
    • Parsley butter – finely shop up parsley and mix into softened butter for use in roasts, baked potatoes or as a bread spread.

    Buy |

    When buying parsley, look for crisp, green, unwilted leaves and fresh, strong smell.
    Note: Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried.

    In Season |

    Parsley is available from supermarkets all year around

    Example: 1 tablespoon chopped fresh mint equals 1 teaspoon dried.

    Fun Fact |

    Parsley is famously used as a garnish – a tradition which arrises from an old belief that chewing fresh parsley at the end of the meal freshenes the breath and makes the odor of garlic disappear.

    Recipe Ideas | 

    Use the following recipes as inspiration on how to best use parsley in your dishes: