Parsley

Parsley is the most widely used fresh herb in our cuisine. There are many varieties, with flavors as different as night and day. But, using and storing them are all the same. I'm Chef Carol at RainCity Cooking School with a tip.

Parsley is usually bundled like a bouquet. To store, make a fresh cut at the bottom of the stems, stand the herbs in a small glass of water. Cover the bouquet of herbs with a plastic bag -- the one from the supermarket will do just fine. It will store refrigerated in this manner for up to a week. Or wash the leaves by swishing them in a large bowl or sink full of water, allowing any sand to fall to the bottom of the container of water. Stand in a glass or bowl until the leaves are dry. Then, chop to the desired size. Don't worry about getting a few stems in with the cut leaves -- the stems carry quite a lot of flavor. Place your chopped parsley in a bowl with an airtight cover. Seal and refrigerate up to 10 days, and it will be already for you to use in your next dish!