Parsley

Parsley is one of those quietly indispensable herbs that has earned a place in kitchens around the world. Native to the central and eastern Mediterranean, it was cultivated by the ancient Greeks and Romans long before it became the familiar green garnish of modern restaurants. Fortunately, parsley is far more than decoration—its clean, fresh flavor has the remarkable ability to brighten and balance rich foods without overwhelming them.

A member of the carrot family, parsley is closely related to dill, fennel, cilantro, and carrots. The two common forms—curly and flat-leaf (Italian) parsley—share the same bright character, though flat-leaf varieties are generally favored for cooking because of their fuller flavor. Parsley is essential in Middle Eastern tabbouleh, Argentina's chimichurri, the French herb mixture fines herbes, and Italy's salsa verde. It also brings freshness to soups, roasted vegetables, seafood, eggs, and countless pasta dishes.

Organic parsley harvested fresh from the garden bears little resemblance to the tired bunches that have traveled long distances to supermarket shelves. Its crisp stems and fragrant leaves deserve to be treated as a vegetable in their own right rather than an afterthought. LocalHarvest makes it easy to find organically grown parsley from nearby farms, where this humble herb often arrives with all of its vibrant color and aroma intact.