I buy the biggest bunch of parsley I can find each week for my Crazy Salad Base (in The Foodie Bar Way or on my website www.TheNutritionProfessor.com). When I get it home from the market, I plunge it into a big bowl of ice water and then remove the large stems and use my salad spinner to remove excess moisture before wrapping it in paper towel and puttin it into a produce bag. Italian parsley (flat leaves) also works in nearly any recipes that calls for parsley. The exception that I can think of is Tabouli (see video of me making it on TV) – I have only made that with curly parsley, as it has a lighter texture when finely chopped than does Italian parsley.
Parsley – curly – fresh
