Parsley is on your plate for a reason. It’s real food! You can use it to make pesto, tabouleh, gnocchi, and much more! This week’s bag has a bit of a Scarborough Fair vibe, because we’re offering you parsley, sage, rosemary, and thyme in the bag plus the herb and allium subscription. Click here for an excellent explanation of why those herbs are so important to the Simon & Garfunkel bard. You can make a ton of dishes using these herbs in combination, including this Salad With Scrambled Eggs, this Herbed Salmon, and this classic Herbed Chicken.
This Week’s Field Goods Favorite
There are more than 30 varieties of, but the most common are curly-leaf and the more pungent Italian or flat-leaf.
Don’t underestimate the presence of these leaves on your plate as food not just garnish. Believe it or not other cultures make meals out of the stuff!
The flat-leaf has more flavor than the curly and is preferred for cooking, while dried parsley has little flavor at all. In ancient times they made it into wreaths to ward off drunkenness. Chewing it will help with bad breath from food odors such as garlic.