PARSLEY

Parsley, or Petroselinum crispum, is native to the Mediterranean but has now spread all over the world. It is a member of the Umbelliferae family along with carrots, parsnips, dill and celery. Parsley is not only used for its flavor, but also as a breath freshener, diuretic, and as a garnish.There are two basic varieties of parsley: curly and flat leaved(also called Italian parsley). While the flat leaves have a stronger flavor, the curly is used more often as a garnish. Sub Edge grows flat leaf parsley from spring until fall.

Preparation:  Do not tear or cut parsley until you are ready to use it. Add parsley after the dish is cooked. Cooking parsley makes the flavor fade, and turns the herb dark brown. A handful of chopped parsley adds a refreshing taste and extra color to salads, soups, and pastas.