While parsley is pretty sturdy compared to some other herbs, it can still be a challenge to use up a bunch before it goes bad. Don't let the other half of your parsley go to waste. Learn a few tricks for keeping the bunch fresh, then use it up in these fabulous recipes.
As with most fresh leafy herbs, water on the surface of the parsley leaves is their (and your) enemy. If possible, choose dry bunches of parsley that haven't been sprayed at the store. If the leaves are wet, spin the parsley as dry as possible in a salad spinner or blot the moisture off with paper towels.
For storing, if the parsley is in good shape with no broken stems, you can place the bunch in a big glass with a little water in the bottom and store it in the fridge. The drawback to this method is that any leaves below the water line will go bad quickly, so it works best with long-stemmed parsley bunches. I go through it pretty quickly, so I usually just store it, dry, in a loose plastic bag.
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Chermoula, a spicy Moroccan herb sauce, is traditionally served with fish, but it's also deliciously served with roasted chicken. This tagine features baked fish along with potatoes, carrots, tomatoes, and peppers under tender white fish for an easy weeknight entree.Continue to 5 of 5 below.
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A hint of garlic and a blend of parsley, lemon peel, and olive oil make this tangy dressing a great topping for crisp greens or any blanched and chilled vegetables.