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This week we decided to feature parsley! Parsley is a species of Petroselinum in the Apiaceae family. It is native to the Mediterranean region of Southern Europe and is widely cultivated as a herb, spice, and vegetable. The name is derived from two greek words, Petrose meaning rock and selenium which is an ancient name for celery. It is used widely in Middle Eastern, European, and American cooking.
Parsley has a fresh vibrant taste and is highly nutritious! It is an excellent source of volatile oils and flavonoids as well as folic acid, vitamin K, vitamin C, and vitamin A. The most popular types of parsley are curly and Italian flat leaf. The Italian variety is popular because it is fragrant and less bitter than the curly. When shopping, look for parsley that is deep green in color and try to select organically grown when possible to assure that the herbs have not been irradiated.
Fresh parsley will last 2-7 days in the refrigerator.
Zucchini pesto pasta seems to have grown in popularity this year and for good reason! It’s low carb, gluten-free, and a great way to enjoy zucchini which I find to be a little bland tasting on its own.