Parslied potatoes (Provided photo — Yvona Fast)

“An herb is the friend of physicians and the praise of cooks.” — Charlemagne

It’s the beginning of December. We even had a little snow. But parsley is still green in our garden.

Each spring, parsley’s bright green leaves show in the garden as soon as the snow melts. And each fall, it is one of the last to die. Even now, I can shake off the snow to reveal its bright green leaves.

Fresh herbs can transform and liven up ordinary food into great cuisine. Parsley’s mild zest and delightful fragrance mellows stronger seasonings like garlic and lemon.

“Our common parsley is so well-known, that it is almost needless to describe it,” wrote the 17th-century English botanist John Parkinson.

This Mediterranean native is a chief ingredient in many dishes of the region: Levantine tabbouleh, Armenian sou boereg, Italian salsa verde. It is popular in French cuisine as a primary ingredient in the French spice blend bouquet garni and in persillade (a mixture of sauted parsley and garlic). Chimichurri, Argentina’s traditional meat sauce, is a pesto-like concoction of parsley and garlic.

A relative of celery, carrots and parsnips, parsley’s Latin name is Petroselinum crispum, or “crisp rock celery.” The Greeks considered it sacred and recognized its medicinal properties long before it became a culinary herb. The herb provides vitamins A, C and folic acid, and is a good source of iron.

Today it is still hailed for its health benefits. Its many antioxidants, flavonoids and volatile oils act as diuretics and antihistamines and help to clear toxins from the body and reduce inflammation. The volatile oils are responsible for much of the herb’s flavor. They help freshen breath after eating strong seasonings like garlic and onions and have been used in perfumes. Parsley tea has been used as a diuretic and can help maintain the proper potassium/sodium balance in the body.

There are two main kinds of parsley: flat and curly. The flat leaf variety has a higher concentration of volatile oils, and thus, a richer flavor. The curly leaf is crispier, holds its shape well and makes a nice garnish, but can be slightly bitter. Avoid dried parsley; most varieties you buy in the supermarket have a bad, tinny taste or no taste at all.

Parsley adds fresh flavor to potatoes, pasta, rice and egg dishes like quiches and frittatas. Add it last in cooking or just before serving, since its delicate flavor and bright color are diminished by heat. Add a handful of chopped fresh parsley to season potatoes or a plate of pasta just before serving. Throw some into a soup just before serving to add brightness and flavor.

When shopping, look for fresh, green leaves that are not wilted or yellow. Store fresh parsley in the refrigerator in a damp paper towel wrapped in plastic for just a few days. Better yet, place it in a glass of water in the fridge, as you would fresh cut flowers.

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Parslied Potatoes

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This is my favorite way to eat potatoes. It’s great with red-skinned or young potatoes, but almost any potatoes will do.

Ingredients:

1 pound potatoes

1/2 teaspoon salt

1 tablespoon unsalted butter

1/4 cup fresh minced parsley

Directions:

The potatoes may be peeled or not. Leave young new potatoes whole; peel larger, older potatoes and cut into two-inch chunks.

Place potatoes in pan; cover with water; add salt. Bring to a boil, lower heat to simmer, cover, and cook until tender, 15-20 minutes, depending on size of the potatoes.

Drain; return to burner over heat and stir in the butter until it melts, then the minced parsley. Serve hot. Serves 3-4.

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Chimichurri Sauce

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Ingredients:

1 cup fresh parsley

1/4 cup fresh oregano

2 or 3 cloves garlic

1/2 cup olive oil

1/4 cup good quality balsamic or wine vinegar

1/4 teaspoon salt, or to taste

1/2 teaspoon fresh ground pepper, or to taste

Directions:

Finely chop parsley and oregano leaves and place in small bowl. Crush garlic with garlic press or mince fine, and add with remaining ingredients. Stir to combine. Cover and allow flavors to blend for at least an hour before serving.

Use as a seasoning sauce for chicken or beef.

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Persillade

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Ingredients:

1/2 lemon

3 or 4 cloves garlic, peeled

1 cup fresh parsley

1/2 cup olive oil

1/4 cup bread crumbs or almond meal

1/2 red bell pepper, finely chopped, for optional garnish

Directions:

Zest and juice the lemon. Set aside.

Chop garlic and parsley as fine as you can. You can place them in the bowl of a food processor with a steel blade and chop fine. Add oil to form a paste. Squeeze in lemon juice. Stir in bread crumbs and lemon zest.

This sauce is great spread over cooked fish. Pass remaining sauce as you would other condiments, or put a dollop on the side to use as a dip.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite @yvonawrites.