Parsley

Storage: Wash the entire bunch in warm water, shake off all excess moisture, wrap in a paper towel and seal in a plastic bag. Place in the refrigerator for up to three weeks.

Preparation: To clean parsley, fill a bowl with cold water and place the parsley in it. Once cleaned, take kitchen scissors or a knife and shave leaves off stems. Try not to press the parsley leaves too hard to avoid bruising them. Chopped parsley is great in chimichurri, tabbouleh, pesto and other delicious dishes.

Taste: A mild “bitter” taste that is slightly vibrant and aromatic.

Nutritional Benefits: Parsley is loaded with antioxidants, as well as vitamins A, C, E and K, which help promote healthy blood sugar levels, heart health and more.