Grow Italian Parsley in the Garden or In a Container You Can Move Indoors

The Italian Parsley planted in our garden (pictured here) has come into it's own and we're enjoying the fresh flavor it adds foods. It is far superior to dried parsley from the spice section of the store; in fact, they're not even in the same league. I used some just this week in the cheese filling for stuffed shells and it was out of this world delicious.

Italian Parsley is very easy to grow from seed and does well in the garden as well as in a container. The advantage to having it in a container is that you can take it into the kitchen when the weather gets too cold, and you'll have fresh Italian Parsley all winter long.

It's very easy to harvest, just cut the stems below the leaves. You can keep fresh Parsley in the refrigerator for about a week just by wrapping it in a damp paper towel and putting it into a plastic bag. I then store mine with other leafy vegetables in the crisper.

Italian Parsley is a very versatile herb for recipes. Chop a handful and add it to soups or stews in the last few minutes before serving (overcooked Parsley loses it's flavor fast). Add some to a green salad, pasta salad, and even fruit salads. Chop some with some Cilantro to add to fresh salsa. Toss some chopped leaves onto fresh garden beans just before serving.

What are some of your favorite ways to use this all-star herb?

Check out the following recipe from Epicurious.com for a fabulous side dish. It's not low-fat, but it is a delicious treat.

Mashed Potatoes with Fontina & Italian Parsley

2 pounds medium-size russet potatoes
3/4 cup half and half
2 tablespoons (1/4 stick) butter
1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
3 tablespoons chopped fresh Italian parsley

Preheat oven to 375°F. Pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced, about 1 hour. Cool slightly.

Bring half and half to simmer in small, heavy saucepan. Scrape potatoes from skin into large bowl. Mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.