Parsley
Native to Sardinia, parsley is the all-round herb that most kitchens could not do without. There are two main varieties of parsley – curly (with tight crinkled leaves, it is great deep-fried) or Italian flat leaf (pictured, with broader flat leaves). It is generally finely chopped to flavour or garnish dishes (generally added after cooking to impart a fresh clean flavour to the dish). In classic French cuisine a mix of finely chopped parsley, tarragon, chives and chervil is known as fine herbes. Parsley is also included in a bouquet garni.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
