Parsley is an aromatic plant widely used in Italian cuisine. Let’s discover together the tricks to collect it at the right time of year and above all to preserve it in the most correct way.
Among the most appreciated aromatic plants of all time, parsley must undoubtedly be mentioned.In fact, it is a very tasty food, with a spicy and unique flavor. It can be placed on a multitude of plates to which it undoubtedly manages to give that extra touch. Obviously, like everything, this also tends to get bad as the days go by.
Precisely for this reason, it is advisable to learn those conservation techniques that can make this vegetable maintain its characteristics. You should also know that there are the right times to harvest it since it is at certain times of the year when it manages to give its best in terms of flavor and yield. So here’s what we found out about parsley, about harvest times and especially about its conservation.
Parsley: the characteristics of the aromatic plant
When it comes to aromatic herbs, it is impossible not to mention parsley. This plant is widespread in all areas of Italy. It is very easy to grow and has many health benefits for those who consume it. We remember it for the therapeutic use that exercise achieves towards fluid retention and the accumulation of excess fluids. Its leaves are also detoxifying and taking them regularly could help eliminate toxins that accumulate in the body.
The benefits are derived from the presence of all those components that contribute to making parsley a noble food. We are talking about fats, sugars, carbohydrates, proteins, fibers, sodium, potassium, calcium and iron, all of them truly precious elements. According to some experts, parsley is a powerful natural anti-inflammatory and can be used to counteract bad breath and promote digestion. It can be consumed both raw and cooked, since each recipe can be enhanced according to the use of this food. In some parts of Italy it is used for decoration.of the dishes, since their leaves are really characteristic.
When to pick it up: this is the right time
As mentioned earlier, there is a time of year when it is best to pick parsley. In this case, we are not talking about months or seasons, but about a growth phase that occurs on this plant. To benefit from the organoleptic qualities of the product, it is advisable to harvest parsley before flowering. This is because, when the flowers bloom, the flavor of the leaves becomes clearer.
It is also possible to pick it when the new leaves come out after pruning, or when the outer parts of the plant are too large compared to the innermost ones. These little tricks allow you to identify the best stage for harvest, not only because of what you’ll bring to the table, but also because of the new possibilities that will be offered to the plant. The new leaves will thus have the opportunity to expand, while in the presence of the old ones they could dry out sooner than necessary.
How to keep parsley fresh?
The same precautions should be taken with regard to the preservation of fresh parsley. This plant is really very delicate, so it could be damaged if it is not protected in the best possible way. Parsley can be kept in the freezer if it is placed in special bags and thawed at the time of consumption.
As for the refrigerator, on the other hand, it is necessary to place the parsley in some plastic packages or inside a little aluminum foil. In this case, however, the precious aromatic herb will only last three days, after which it will be discarded. Many suggest placing parsley inside a damp cloth and placing it in turn inside a freezer bag. This way it will release moisture and its leaves will not dry out too soon.
A classic type of conservation, on the other hand, refers to the possibility of storing parsley in water. All you have to do is put the vegetable stems in the water, cover everything with cling film and put the parsley in the fridge. In this case, the shelf life of the product should be around a week. Have you ever tried any of these tricks?
