Look for robust leaves and stalks that feel nice and strong — not at all as if they’re soft, wilting, or slimy at all.
Look for a vibrant emerald green color across the leaves, and avoid any leaves that seem pale, yellow or brown at all.
Give a good sniff — you’re looking for nice fragrant aroma here. Remember: the main reason you’re using parsley is for that flavor!
Once cut from the ground, parsely does best in a humid environment, so try wrapping in a moist cloth or paper towel before storing in a plastic bag, and just swap out the cloth at least once per week.
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